dopiaza, n.[‘In South Asian cookery: a dish typically consisting of meat cooked with onions and garnished with raw or fried onions.’]
Pronunciation
Pronunciation: Brit. /ˈdəʊpɪɑːzə/, /ˌdəʊpɪˈɑːzə/, U.S. /ˌdoʊpiˈɑzə/Forms: 18 dopiyazah, 18– dopiaza, 18– dopiyaza, 19– dopyaza. Origin: Of multiple origins. Partly a borrowing from Urdu. Partly a borrowing from Persian.
Explanation
The most unique aspect of dopiaza is that a large amount of onions are added at two different points in the cooking process, with each batch of onions prepared differently so they create layers of flavor. One common way to do this is to chop half of the onions very coarsely and the other half very finely.
The coarse onions are only cooked in the pan until they are translucent while the finely diced onions are fried until they have caramelized and turned brown. Another method involves chopping some of the onions and frying them until translucent, while the other half is placed in a food processor and ground down until it forms a paste that is fried until golden brown.
A robust version of dopiaza can be made by cooking one large batch of onions with whatever meat is being used and then, at the very end, sprinkling raw, diced onions on top.
https://www.allrecipes.com/video/2609/chicken-biryani/
Etymology & Usage
Etymons: Urdu dopiyāza; Persian dupiyāza.Etymology: < Urdu dopiyāza (also with colloquial pronunciation dopyāza) and its etymon Persian dupiyāza
du two adj. + piyāz onion, so called because onions are added twice during the preparation of the dish, at separate stages.
In South Asian cookery: a dish typically consisting of meat cooked with onions and garnished with raw or fried onions.Frequently as postmodifier in the names of dishes.1831 S. Arnot tr. Indian Cookery 19 in Misc. Transl. Oriental Langs.
No. 7. Dopiyázah. Take Meat, ½ ser (1lb. avoir.).1841 Society in India I. vi. 39 Quizzing Jones and his old woman and girls, who were extremely addicted to a real dopiyaza curry and dukhunee pilaow. 1843 Asiatic Jrnl. 3rd ser.
Miss Dickenson’s notes on dopiazas and koftas will delight curry fans.1966 Daily Gleaner (Kingston, Jamaica) 25 Aug. 16/4 Here are some more Indian recipes, this time main dishes:—Chicken Dopiaza.
1983 Times 24 May 10/6 Members of traditionally vegetarian religions and cultures have found themselves enjoying chicken tikka and lamb dopiaza.
Scuba Apr. 106/1 We all know someone whose dive has been ruined by a dodgy dopiaza.
Hanselina 