Reputed to have been developed in the kitchens of Nawab Wajid Ali of Awadh, the rezala has many variations. In this recipe for Bhopali rezala, boiled eggs take the place of mutton.
Dhania (coriander leaves) 250 gm
Dahi (yoghurt) 250 gm
Ginger paste (adrac) andazey say / according to taste
Garlic paste (lasan) andazey say / according to taste
Red chilli (powder) to taste
Turmeric (haldi) 1/2 tsp
Salt to taste
Green chillies (whole) 2-3
Hard boiled eggs 3
Large onions 2
Cooking oil 100 gm
1. Brown chopped onions in oil. Add ginger (adrac) and garlic (lasan) paste, approximately 1 tsp each (you could add a little more according to preference).
2. Add the pieces of chicken during the bhunoing process (above), then add the red chilli powder, dahi, salt and haldi.
3. When the chicken is almost cooked, add the chopped dhania (not finely chopped) and leave to simmer on a slow fire till the dhania is soft and well cooked, then add chillies and simmer for a few more minutes.
4. Enjoy the rizala garnished with the peeled boiled eggs!