BIRISTA
Other Name – GOLDEN FRIED CRISP ONIONS
You must have golden fried onions (BIRISTA) in your kitchen at all times. It’s magical a ingredient used for making Biryani, Pulao, Kebabs, Curries, Soup, and Marinades etc. You can find many blogs or online videos on making of fried onions. If you experiment this following method, you’ll have perfectly crisp and uniformly browned onions with you. Believe me, it’s the best!
INGREDIENTS:
- Onions with skin – 500 gms
- Salt – 5 gms
- Refined Oil for frying – 2 cups / 350 gms
- Muslin Cloth – To squeeze out water out of onions
- Paper Napkins – To spread fried onions on it. (Paper will soak excess oil.)
PREPARATION METHOD:
- Remove the flaky paper skin from onion just by rubbing with hands. It may disturb while cutting into half. Keep a wet cloth under chopping board to avoid any unwanted movement of blade or any accident. Cut the onion into half by keeping vertically. (knife blade direction from top to the root of onion) Now horizontally place cut side down and finely slice the unused top and bottom root of onion.
- Wash the onions once.
- Now remove all the hard cores under root with knife.
- Once again horizontally place cut side down and thinly slice the onions. (knife blade direction from top to the root of onion. Uniformly cut thin slices are mandatory to achieve the uniform frying and colour)
Transfer the onion slices into a bowl, sprinkle salt and gently crush the slices with medium pressure of hand.
(It will further separate the thin segments of slices.) - Rest it for 15 minutes. (Resting period will make the onions sweat and help in releasing moisture.)
- Now keep one third onions in the centre of muslin cloth, hold it like a pouch and press tightly with both the hands. (This pressing method will squeeze out all the moisture from the onions and result in uniform colour of onions after frying.)
- Repeat the process twice with rest of the onions.
- We started with 500 gms of onions and after peeling, cutting & squeezing, 300 gms of onions will left.
- Take oil in a kadahi or pan and turn the flame to high.
- When you notice the smoke reduce the flame to medium and add half of the onions.
- Keep stirring in between the frying and this batch will be ready in approx. 7-8 minutes.
- When you notice the light brown colour of onions, immediately take them out on a plate with paper napkin on it. (Do not fry till golden in colour because onions will get blackish due to carry over cooking. Always take out when it’s light golden and place them immediately under fan; it will also help to stop the carry over cooking.)
- Similarly, fry another batch of onions and dry them.
- Bring it to room temperature and transfer into an airtight container.
- It should be refrigerated in summers for a longer shelf life because they turn soggy in hot weather. (If you want to store for longer period then keep it in deep freezer.)
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