how to make fried onions

Best Fried Onions Recipe | How to Make Fried Onions | Birista Recipe

Birista Recipe

Fried Onions Recipe Step by Step – Thin onion slices fried till golden and crisp is birista. Birista is usBirista Recipeed and can be used in many ways or recipes. Further it is absolutely indispensable for recipes such as biryani, korma gravy, etc. I love to use birista on snacks such as poha, etc. Further, I even like adding this to my dals, etc. A handful of birista can be chopped and added while making kebabs. It adds a lot of flavor to the dish. The best part is that it can be prepared in bulk and refrigerated for use in future. The best part about this birista recipe is that the onions have not been deep-fried. Birista has been prepared using little oil. Yet it is just perfect!

How to make fried onions? Ingredients required:

Onions: Red onions have been used to make birista.

Oil: I have used my regular cooking oil to make fried onions. The quantity of oil is important here. I did not deep fry the onions because that way a lot of oil would have been used. I have made birista using little oil. The leftover oil can be used while making biryani etc.

How to use Birista?

Birista can be used in many ways. We all know every biryani recipe calls for birista. Other than biryani, birista can add so much flavor to any pulao or rice preparation, be it peas pulao, corn pulao or ghee rice. Fried onions are used to garnish kadhi, dals, etc. When on the go, just pressure cook the dal and temper with ghee and chilies and garnish with fried onions. Onion uttapam recipe calls for fried onions. So, right from breakfast to dinner, there are a number of recipes where birista can be used.

Tips and tricks to make perfect fried onions:

Fried onions should be crisp, non-oily and gorgeous golden brown. If the following things are kept in mind, you can get perfectly fried onions:

  1. Make sure to peel the thin skin of the onions.
  2. Remove the stem of onions.
  3. Cut into slices of equal size. It is very important that the onion slices should be of same size.
  4. It is equally important that the slices are thin.
  5. Initially, it is ok to stir the onions occasionally while frying. However, after a while, you need to stir the onions continuously.
  6. Do not overcook the onions. Take them out before done. Onions will get cooked in the residual heat.
  7. Secret Ingredients: For that golden hue, a pinch of turmeric powder is added while frying onions.

Recipes similar to birista recipe

If you like to do it yourself, you will like our collection of homemade paste, puree and preserve recipes.

Sending
User Review
0 (0 votes)

How to make Fried Onions

1.This recipe makes 2 cups of fried onions approximately.

how to make fried onions

2.Peel the thin skin of the onions.

how to make fried onions

3.Remove the stem.

how to make fried onions

4.Cut into thin and equal slices.

how to make fried onions

5.Heat 100 grams of oil.

how to make fried onions

6.Add in the sliced onions.

how to make fried onions

7.Cover and cook on high flame.

how to make fried onions

8.Stir after every couple of minutes.

how to make fried onions

9.Once the onions become light brown, remove the lid.

how to make fried onions

10.Cook on high flame, without lid, stirring continuously.

how to make fried onions

11.The onions will darken in color.

how to make fried onions

12.Add in ¼ tsp of turmeric powder.

how to make fried onions

13.Cook till light golden in color.

how to make fried onions

14.Take on a perforated spoon.

how to make fried onions

15.Press with another spoon, gently.

how to make fried onions

16.Do not discard the left over oil. Use it while making biryani or gravies.

how to make fried onions

17.Spread the onions on a kitchen towel.

how to make fried onions

18.Use a fork to separate these.

how to make fried onions

19.Ready to use!

how to make fried onions

Tried this recipe?

Please rate us and share your valuable feedback

Recipe Videos

About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Let’s Connect

Latest Recipes

Trending Recipes