Birista is thin golden Crispy fried onions used for biryani, pulao, and curries. While, nowadays it is easily available in any grocery store but I prefer to make these in my own kitchen.
Birista goes well with Dal, khichdi, various pulao’s, and many types of vegetarian and non vegetarian curries. It can become your secret ingredient for a tempting delicious khichdi.
How do you store birista ?
You can store it in airtight jars or containers in a fridge for months. Infact, just putting them in a good quality zip pouch in the fridge would also keep them good for months.
How do you use birista?
While biryani is the most common dish using birista, you can use it with any type of pulao, and most curries. Whenever you make fried potatoes (bhuna aloo), you can use it as a sprinkle on top. Plain rice can be enhanced by a little bit of birista on top.
- Onion – 5
- Oil for frying
1- Peel and slice the onion as fine as possible and separate the layers. Make sure the slices are equal in size.
2- Heat oil in a wok or deep-frying pan on medium heat.
3- Once the oil is hot, drop the sliced onions and fry them on low heat and keep stirring the onions.
4- Fry until onions turn reddish-brown. Keep in mind that onions will brown slightly more even after taking out from the oil.
5- Remove the onions on a paper towel and the moment put separated so that it cools down as fast as possible.
6- Do the same process with the remaining sliced onions.
7- When it has cooled completely, store in an airtight container.
Do not put too many onions in one shot.
Do not throw the rest of the onion oil because it is very flavorful. So, you can use it in biryani or pulao or any other curries.
While you are making birista, also check our mutton-biryani recipe.