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!
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.
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.
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:
If you like to do it yourself, you will like our collection of homemade paste, puree and preserve recipes.
1.This recipe makes 2 cups of fried onions approximately.
2.Peel the thin skin of the onions.
3.Remove the stem.
4.Cut into thin and equal slices.
5.Heat 100 grams of oil.
6.Add in the sliced onions.
7.Cover and cook on high flame.
8.Stir after every couple of minutes.
9.Once the onions become light brown, remove the lid.
10.Cook on high flame, without lid, stirring continuously.
11.The onions will darken in color.
12.Add in ¼ tsp of turmeric powder.
13.Cook till light golden in color.
14.Take on a perforated spoon.
15.Press with another spoon, gently.
16.Do not discard the left over oil. Use it while making biryani or gravies.
17.Spread the onions on a kitchen towel.
18.Use a fork to separate these.
19.Ready to use!
PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
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