Crispy Fried Onions Recipe | Make Birista or Beresta
Crispy fried onions or Birista or Beresta or simply called, brown onions are very easy to make at home. They are loaded with amazing flavours. Crispy fried onions are very essential for a good biryani. Biryani is incomplete without crispy fried onions. Not to forget many other recipes that taste super because of Birista or Beresta.
Crispy Fried Onions or Birista or Beresta are thinly sliced onion slices deep-fried in oil till golden brown and crisp.
You can use these golden fried onions for making your biryani, soups, dals, burgers, or sprinkle them over a vegetable or even a Jeera Pulao for a delicious flavour augmentation.
Though the process of making Birista / Fried onion for biryani is only frying the onions in oil till browned, there are some tips and tricks which will help to make perfect Birista for biryani at home.
Make Golden Crispy Fried Onions - Homemade Birista or Beresta for Biryani
Golden crispy fried onions or beresta are heavily used for chicken pulao, mutton pulao ar any pulao of choice. Pulaos and biryanis are never complete without birista. At least, I cannot think of making most of my non-vegetarian recipes without birista. Just crush them into any recipe and you have a delightful meal ready any time.
What is Birista (Beresta) Really?
Crispy fried onions or Birista (beresta) is a basic no batter onion preparation for a lot of Indian and Mediterranean cooking. Beresta or golden fried onions are fried to a point until the thinly sliced onions are golden and crispy, is usually the first step in many vegetarian as well as non-vegetarian dishes.
The thinly-sliced crispy fried onions are pleasantly flavorful and add both crunch and flavour to a recipe. Dishes made with beresta gets an aromatic, sweet and smoky taste.
How do you keep fried onions crispy?
For getting a perfect crispness to fried onions, always add onions to oil that has already started to heat up. Doesn’t need to be boiling hot, just warmed up. And keep frying your onions at high heat.
Golden Brown onions are really crispy and are used heavily in South Asian cooking as a garnish, a masala base and for layering. They can be stored (frozen) for a very long time.
How do I store golden fried onions?
To store your golden fried onions, all you need to do is store them in an airtight container. Freeze this container in a freezer until you wish to use the fried onions. Whenever you need the onions, just remove it from the freezer and scoop the required amount. Store the reminder immediately back into the freezer.
What is the difference between fried onions and caramelized onions?
Fried onions are browned to golden over high heat so the outsides are crispy browned quickly, but the insides stay mostly white. Caramelised onions are made over medium heat which is a slower process over low heat. And, involves the gradual browning of the sugars inside the onions after the liquid has evaporated away.
Recipe Recommendations & Suggestions
|Cooking Tools Recommended||Recommended Ingredients|
|Use a neutral oil like peanut oil for this.|
Crispy Fried Onions or Birista Recipe
Crispy fried onions used majorly for biryani are also called as birista or beresta. Here is how to make perfect fried onions or birista (beresta) at home with step by step photos.
Peel the Onions and wash them. Cut the onions into thin and even slices for a uniform browing.
Take a large kitchen towel and spread the onion slices over it. Leave aside for a few hours to get rid of the excess moisture.
Heat oil in a pan. When oil begins to ripple, it is hot enough. Add the half of the sliced onions.
Fry them on high heat for 5 to 6 minutes. Now simmer the heat and fry until onions are golden brown in colour and crispy, stirring the onions occasionally.
Leave the golden fried onions (birista) on the plate for 10 minutes or until they cool down completely. Store in an airtight container and freeze it until next use. Stays good up to a year in the freezer.
Fried Onions - Crispy Fried Onions for Biryani - How to make Birista or Beresta
- 1 kg Onions
- 100 ml Oil for frying
- Peel & wash the onions.
- Slice the onions thin and even.
- Spread the onion slices over a paper kitchen towel. Keep it aside for an hour to get rid of the excess moisture.
- Heat oil in a pan. When oil begins to ripple, it is hot enough. Add the half of the sliced onions.
- Fry them on high heat for 5 to 6 minutes.
- Now simmer the heat and fry until onions are golden brown in color and crispy, stirring the onions occasionally.
- Remove the onions on a plate lined with paper towel.
- Do the same process with the other remaining half sliced onions.
- Leave the golden fried onions (birista) on the plate for 10 minutes or until they cool down completely.
- Store in an airtight container and freeze it until next use. Stays good up to a year in the freezer.
Notes - Crispy Fried Onions Recipe | How to Make Birista or Beresta at Home
- Use thinly and equally sliced onions so that they get fried equally and well.
- Make sure to fry onions in hot oil or else they would turn soggy and oily.
- Drain all the extra moisture from onions by placing onions on a paper towel for about an hour.
- The oil should be enough to cover the onions.
- Keep in mind that onions will brown slightly more even after taking out from the oil.
FINALLY, TO SUM IT UP
Crispy fried onions or Birista or Beresta or simply called, brown onions are very easy to make at home. They are loaded with amazing flavours. Crispy fried onions are very essential for a good biryani.
Biryani is incomplete without crispy fried onions. Not to forget many other recipes that taste super because of Birista or Beresta.
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Didn’t know birista stays for upto a yr when frozen. Itna time may toh 6-7 baar naya wala ban jata hai ghar pay
I normally keep it in the fridge, haven’t kept it for more than a couple of months.
Also add a bit of salt while frying onions to get rid of any remaining moisture (hubby’s tip)
Technically in an active kitchen, it doesn’t last a year. And, thank you both for the useful tip.
Very good method to get the perfect Beresta. Perfect to make a Biryani or the Mujaddara.
Thank you Raza …