How to make Fried Onion?
Hello HTS Community
Crispy Onions also known as, Birista are made with just onions and oil. These are a flavour bomb and can add tons of umami to your Biryani, soups, salads, pulav and any curry. These take as less as 15 minutes to cook and stay good in refrigerator for up to 2 months.
When fried the right way, these onions do not absorb tons of oil, leaving you with crispy and non-greasy goodness. I am using these fried onions in my Chickpeas salad for extra flavour and umami.
| Prep time: 10 minutes | Cooking time: 10 minutes | Total time: 20 minutes |
Ingredients you will need:
- Onions- 1/2 kg
- Oil- 1/2 litre (for frying)
Steps:
- Heat oil in a pot/kadhai and peel and slice 1/2 kg onions evenly and keep aside.
- Once the oil is how enough, gradually add onions to the oil on medium to high flame. Keep stirring so that they brown evenly.
- After 5-6 minutes you will notice the ends of onions turning slightly brown, and that is when you need to reduce the heat to low. If you do not reduce the heat now, the onions will burn.
- On low heat cook onions for another 2-3 minutes, stirring continuously. They will appear darker in color.
- As soon as the onions turn light brown, turn off the heat and drain excess oil. Put them on a paper towel and spread evenly using a fork. The onions will continue to cook even after you take them out of the oil, and that is why a light brown color is desired during frying.
- Leave on counter for 20-30 minutes as they turn crispy. Store in an airtight container in refrigerator for up to 2 months.
- Do not throw away remaining oil, use it to cook vegetables and make curries and biryani.