Family & Kids

Dou pyaazaa recipe

1/2 kg mutton
1/2 kg chopped onion
10 Kali mirich
5 laung
3 badi elaichi
1 inch piece Darchini
1 medium tezpaath
1 tbsp oil
1 inch adrak chopped and 10 crushed lehsan
5-7 khada laal mircha, according to taste and type
1 1/4 tsp salt, or according to taste
1 small chopped piece of raw papaya if cooking in an open utensil
Finishing ingredients:
For garnishing Fresh, chopped coriander leaves and little bit of till golden fried onion (optional)

Heat oil and add the dry spices. Allow to splutter. Add the drained meat pieces. Once it changes colors and gets de-watered, add raw onions, adrak lehsan, lal mircha.
If cooking in a pressure cooker, seal the cooker  on low heat, allowing the onion to lose its water. 15 minutes later, turn the heat up and wait for a whistle. Turn the heat down and cook for another 15 minutes or more, depending on how tough the meat is.
Serve with naan or baghra chawal.
Aaliya Khan

This article appeared in The Milli Gazette print issue of 16-30 November 2014 on page no. 22

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