Thursday, December 1, 2011

A Simple Recipe for the ultimate Mughlai Dish - DO PIAZA

DO PIAZA  
A Simple Recipe for the ultimate Mughlai Dish  
By 
VIKRAM KARVE 
 
Winter is approaching. Here is something warm you up: a Do Piaza - a mutton do piaza or a chicken do piaza, take your pick. 
 
Here, from my Foodie Archives is one of my favourite Recipes. It is the recipe for Chicken Do Piaza, but if you prefer mutton do piaza you can make it the same way.
 
The Story of Do Piaza
 
If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi" Butter Chicken-Naan routine!
 
“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.
 
Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name“Do” [“Two”Piaza, or Pyaaza, spell it whichever way you like.  
 
The word "Do" refers to the number "Two" in Urdu or Hindi. So we have the first piaza and the second piaza...!
 
Come Dear Reader and fellow Foodie... let us together cook a Chicken Do Piaza. It takes time, but it’s easy.
 
The First Piaza
 
First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.

Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.

This is the first “Piaza”!
 
The Second Piaza
 
In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – during both the first and second “piazas”. 
 
EATING THE “DO PIAZA”
 
Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

Happy Eating. 


VIKRAM KARVE
 
Copyright © Vikram Karve 2011
Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work
© vikram karve., all rights reserved.

How about a Cocktail to accompany your Do Piaza?
To order, please click the link below:


About Vikram Karve

A creative person with a zest for life, Vikram Karve is a retired Naval Officer turned full time writer. Educated at IIT Delhi, ITBHU Varanasi, The Lawrence School Lovedale and Bishops School Pune, Vikram has published two books: COCKTAIL a collection of fiction short stories about relationships (2011) and APPETITE FOR A STROLL a book of Foodie Adventures (2008) and is currently working on his novel. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. Vikram has taught at a University as a Professor for almost 14 years and now teaches as a visiting faculty and devotes most of his time to creative writing. Vikram lives in Pune India with his family and muse - his pet dog Sherry with whom he takes long walks thinking creative thoughts. 

Vikram Karve Academic and Creative Writing Journal: http://karvediat.blogspot.com
Professional Profile Vikram Karve: http://www.linkedin.com/in/karve
Vikram Karve Facebook Page https://www.facebook.com/vikramkarve
Vikram Karve Creative Writing Blog: http://vikramkarve.sulekha.com/blog/posts.htm

Email: vikramkarve@sify.com      


© vikram karve., all rights reserved.
    
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