HomeRECIPES BIRISTA | Perfect Crispy Fried Onions
4 April, 2023

BIRISTA | Perfect Crispy Fried Onions

Posted in : RECIPES on by : Garima Tags: , ,

AUTHOR : G GARIMA

How To Make The Perfect Birista? Perfect Crispy Fried Onions Recipe.

“Birista” or “Crispy Deep Fried Onions” are perfect for making Biryani, Pulao, Korma or to use as a garnish over Rice, Lentils (Dals), Soups and some Curries. It adds an extra flavor and elevates the taste of dishes.

Here is the technique to make perfect Birista.

Method: (Perfect Birista)

1. Slice Evenly:

  • Take some medium size onions.
  • Remove the root and top of the onions. This will help separate the layers.
  • Peel all the onions and cut them into two halves.
  • Slice all the onions evenly with the help of a sharp knife. Don’t slice it very finely but make sure slices are equal in size. If it is not the same size then half of the onions will burn and the other half won’t get color. The onions have to cook evenly.

2. Separate The Layers:

  • Scrunch up or crush the slices with your hands to separate all the layers. That way the onion will open up and the onion will fry easily.

3. Right Temperature Of Oil For Frying:

  • Heat oil in a pan on medium to high flame. The oil for frying should not be very hot or cold.
  • If the oil is too hot while frying the onions they will brown up immediately resulting in a dark exterior with the interior still soft. It will not become crisp.
  • If the temperature of oil is low then onions will absorb a lot of oil and it will take longer time to brown.
  • The quantity of oil should be enough to cover the onion slices in the pan for frying.

4. How To Fry It:

  • Fry the onions in small batches. The oil and steam will always come out when you add the onion, so don’t add it all together.
  • Place the ladle in oil to prevent the oil from bubbling up.
  • While frying the onions, stir them occasionally so that the onions get evenly coloured.

5. Reduction:

  • Raw onions reduce to approximately 25% to 33% of their weight when fried. 1000 grams of Raw Onions will give 250 grams to 330 grams of Birista or Fried Onions.

6. Salt:

  • Adding salt is optional. But sprinkling some salt helps in the cooking process. It lets the onion brown much faster and makes them crispier. Once the onions sweat out excess moisture, squeeze the water out and quickly dry and fry it.

7. Stage Of Removal From Oil:

  • Onions tend to brown very quickly towards the end. So remove the onions from oil when they just start to turn golden or almond brown in color because they will keep cooking in their residual heat. If you cook the onions till they are completely brown, then they will turn black once you remove them. Cook the onions till they turn golden or almond brown in color.
  • Squeeze out the oil by pressing with another spoon. Take them out on kitchen paper to absorb excess oil from onions.

8. How To Store The Birista:

  • Spread it on a paper and let it cool down completely before storing or else it will turn black from brown because of the residual temperature. If it turns black, it will make the dishes taste bitter.
  • Store it in an airtight container after they cool down. Leaving them out for too long will make them soggy.
  • After frying its shelf life is 2 to 3 months. Keep it in the refrigerator.

Birista or perfect crispy fried onions are ready.

For some interesting food facts, click here https://foodiegarima.com/blog/