Call it plain laziness, but for many years I opted for store-bought fried onions because of the convenience. While it was easy, I knew deep down that homemade fried onions are far superior in texture, taste, and quality. Ever since I started making my own, there has been no looking back! The best thing is that these golden fried onions last for weeks stashed in the freezer. You could add a handful to a bowl of dal, definitely makes cooking korma dishes a breeze and if you make biryani often, this eliminates the ritual of frying onions before everything else. Also know as birista, these are a staple ingredient in Indian cuisine. Afrer frying, the onions attain a rich, caramelized flavor and add a crunchy texture to dishes. You could use either yellow onions or red onions. The problem with latter is that they sometimes appear green especially after air frying.
Why Make Your Own
When you fry onions yourself, you have full control over the cooking process, allowing you to achieve the perfect crispness and a golden-brown color tailored to your taste preferences. Oil Quality -One major issue with store-bought fried onions is the use of potentially rancid or poor-quality oil, which can impart an unpleasant odor and off-flavor to the onions. At home, you can choose high-quality, fresh oil or ghee, ensuring a clean, aromatic result that enhances the overall taste of your dishes. I use avocado oil for frying, however vegetable or canola oil works fine too. Use any neutral oil for deep frying. If frying a single use batch, ghee or clarified butter is also great to use. Lastly, homemade fried onions not only have better flavor but also your birista is free from any unwanted additives or preservatives.
How To Cut Onions for Making Birista
A Note About Deep Frying :- When deep frying onions, our goal is to remove their moisture. Several factors influence the outcome, including the oil temperature, stirring frequency, and the thickness of the onion slices. If the oil temperature is too low or too high, the onions may either become soggy and break down or not have enough time for moisture to be properly drawn out. Thick slices won’t crisp up well, while thin slices may burn quickly. Additionally, stirring too much during the initial stages, when the onion juices are being released, can cause the onions to break apart.
Make Deep Fried Onions
Tip - If desired, strain the leftover oil and you could use the leftover oil in cooking savory dishes. Most of the times, I use the oil in cooking biryani.
Air Fried Onions
How to Use
Use fried onions while layering biryani and pulao. Grind them with yogurt or crush with hands and use while making sauces for paneer korma or chicken korma. Birista onions are delicous topping for dal, soups and salads.
