Fried Onions For Biryani (Birista)
Crispy fried onions for biryani famous as Birista onions helps to make a perfect biryani flavor that everybody seek in restaurants and weddings.
Print
Pin
Ingredients
- 3 Onions Medium Size
- Cooking Oil For deep frying
- 2 Pinches Kosher Salt
Instructions
- Use Red/Purple onions as they have the best texture to fry raw onions with a crispy texture.
- First peel the skin of onions and wash it as it will not be tearing after washing. Now cut into thin slices. You can use professional knife or any other gadget, onion slicer as per your availability and convenience.
- After slicing, place in strainer and wash it with hands to declutter all the layers of onion. Now release the water from strainer. You can keep it as it is for some time to release excess water of onions.
- Then spread the onions on absorbent paper to make it dry. Not the 100% dry, just need to make sure that water is not dripping from onions. It will take around 30 minutes to completely dry depending upon your surroundings. (You can keep it under fan, or just keep it in chiller environment to make it dry).
- In a frying pan add cooking oil. Use any canola or sunflower oil to fry onions.
- Switch on the stove on high temperature as you see the oil is smoky. Turn the heat to medium and add all the onion in oil for frying. For half minute don't run the spoon as onion will start to get first texture and spoon can disrupt the formation. Just sprinkle pinch of salt as it will help to release natural water in onions so it will be more crispy and crunchy after frying.
- After half minute, run the spoon in onions and keep flipping to get even brown color. Make sure to fry on medium heat so the onions can cook from inside and stay crispy for long time. It will take around 8 to 10 minutes to fry all the onions.
- Be conscious and vigilant when onions starts to change color and this is the time when it rapidly changes the color to brown. Little neglegence can turn it to dark brown that we don't want. (It happened with me so many time so alerting in advance!).
- As the onions turn brown, immediately take them out and keep on absorbent paper to stay oil free.
Notes
- As per my experience, always choose medium size onions for frying. Big size have long layers and thick texture that can retain moisture and become soggy after frying.
- Thin slicing is very important so focus on uniform size and the same slicing pattern.
- The best way to slice a medium size onion is to cut them in half and then take the half part and slice it with a professional knife.
- Sprinkle salt while frying will release all the moisture in onions and make them super crispy and crunchy in texture.
- Always add onions hot oil and as it gets the first hardening layer then turn the heat to medium to low to cook from inside.
- Never cook onions at ultra-high temperature as they will quickly turn dark and will become soggy after a few minutes.
- Make sure to take out onions in a way to drain excess oil. Tilt the spoon or any other hack that you can apply.