Mutton Do Pyaza Recipe in Urdu
Mutton do pyaza is a classic Indian and Pakistani dish that features mutton (goat meat) cooked with onions. It is believed to have originated in Hyderabad, although there are many regional variations. The dish’s name comes from the fact that it has two types of onions – one cooked with the meat and another fried and added as a garnish. The dish is typically spiced with garam masala and other Indian spices and is often served with rice or naan bread. Anyone who loves curry will relish mutton do pyaza! It is a delicious and hearty dish!
So here you can try our Mutton Do Pyaza Recipe in Urdu and English, available for beginners to create a delicious meal like a pro without facing any hassle.
- 1 tsp Garlic paste
- 1 Kg Mutton (cut into pieces)
- 2 cups Onions, sliced
- 1/4 cup Ghee
- 1 Bay leaf
- 4 Whole peppercorns
- 4 Cloves
- 1/2 tsp Fenugreek seeds (powdered), roasted
- 1 tsp Fennel seeds (powdered), roasted
- 1 tsp Ginger paste
- 1 cup Onions, grated
- 1/2 cup Yogurt
- 1/2 tsp Turmeric
- 1 tbsp Coriander powder
- 1 tsp Chilli powder
- 2-3 Green chilies (slit)
- 1 tbsp Cumin seeds
- 1 tsp Garam masala
- 2 tbsp Coriander leaves – to garnish, chopped
- to taste Salt
- Fenugreek seeds, bay leaves, peppercorns, cloves, powdered fennel seeds, and cumin seeds should be added to the hot ghee in a heavy-based saucepan.
- When the seeds begin to splutter, add the garlic, ginger, and onions.
- Over high heat, saute the vegetables until they are soft.
- Put the meat pieces in the pan and increase the heat.
- The pieces should look opaque when stir-fried over high heat.
- Cover and cook until the meat is tender on low flame.
- Mix vigorously, using a whisk to keep it from curdling. Add the yogurt, stirring vigorously, so it blends well.
- Let the fat separate while cooking.
- It is time to add garam masala, Salt, turmeric, coriander, and chili powder.
- When the heat is high, add sliced onions and green chilies.
- Heat over medium flame until fat separates.
- The onions must be crunchy. Serve hot, garnished with chopped coriander leaves.