Onions are the heart of most of the meals. They can add tangy, sweet, and crispy touch and flavor to your dish, depending on the way you cook them. I love onions in salads, raw onions with rice, and those crispy fried onions in biryani are my ultimate favorite.
I don’t think biryani tastes up to the mark if it has no onions in it. The golden crispy fried onions add texture to the food, and they are also known as beresta or birista.
The crispy and caramelized onions are packed with flavor, and they complement the biryani. Although you can get them at the grocery stores, they are not fried onions; instead, they are dehydrated. Rarely, you can also get the deep-fried ones, but they have no comparison to the freshly fried ones.
Why Am I So Confident About That?
Well, as I said, I am an onion lover and keep on experimenting with varieties of onions available in the market and at home. I recommend that you use a large onion and especially the fresh one.
Without a further a due, let me share how I make fried onions for biryani. It is a simple process and follows the steps to get your crispy fried onions. Here is a complete guide on how to make brown onions for biryani
| Preparation time | Cook time |
| 5 minutes | 10 – 15 minutes |
Ingredients
| Onions (finely sliced) | 8 oz |
| Oil for deep frying | 20 oz |
Instructions
Adopt the following procedure to know how to brown onions for biryani.
- Take a fresh and large onion and then peel off the outer layer
- Place onions in a bowl of water for 2-3 minutes or wash properly
- Chop the onion in a way that gives you even and thin slices
- Spread the onion slices on the paper towel and allow it to absorb excess moisture
- In a pan heat the oil, make sure it is not cold or too hot that burns onions right away
- On medium heat, add your onions and allow them to fry for 5-7 minutes, during that they will become translucent
- Lower the temperature and then fry the onions at a simmer till they have a golden-brown color
- Keep stirring them occasionally, so the heat spreads and each side is cooked correctly
- Place your fried onions on a paper towel and allow the paper to absorb excess oil
- Make sure that you don’t leave them on flame for long, because after you take them off heat, their color will become darker on itself
- It is your choice to use them right away or store them in an airtight jar in the freezer for about two weeks.
Final Remarks
Avoid putting onions in cold oil as they will absorb more oil and will become soggy. Depending on the number of onions, you can increase the amount of oil because the onions must have enough oil to have them soaked and cook.
I would love to hear how your fried onions for biryani and how they turned out. I am eagerly waiting for your comments, and let me know if you have any problems or suggestions for recipes.
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