Birista Recipe Crispy Fried Onions Whiskaffair

on Jan 24, 2021, Updated Dec 12, 2023 Try more recipes using onions as the star ingredient – Sirka Pyaz, Laccha Onions, and Onion Marmalade. Mathurs take their food very seriously. Even everyday food is cooked to perfection and made to taste superior. My mom used to make a big batch of birista and freeze it. She used it to make a variety of biryanis, curries, and kormas, but I appreciated its other use more. Once the dals, curries, kormas, pulaos, or even khichdi were ready and transferred into the serving bowl, they were sprinkled with a generous sprinkling of these crispy fried onions. It’s very difficult to explain the taste and texture they added to the dishes, but all I can say is that I am glad I followed her footsteps, and now my food also tastes as delicious as my mom’s.

About Birista

Birista is thinly sliced, deep-fried onions. Although readily available in stores, I like to make mine at home. Homemade birista is free of preservatives, colors, and chemicals and is much more economical. Birista is a must-have ingredient when making biryani, kabab, and korma. You can also sprinkle it over Yellow Moong Dal Khichdi, Toor Dal, Peas Pulao, etc., to elevate their flavor.

Storage Suggestions

Birista will last in the refrigerator for 3-4 days. Oil – Use a neutral, high-heat oil like sunflower or canola oil. Ghee would also work. Slice the onions into thin slices evenly using a mandoline slicer, food processor, or sharp knife. Make sure the slices are almost equal in size to ensure even browning. Tip – If the onions are very pungent, soak them in cold water for 15 minutes before slicing. You can also wear safety glasses while slicing to avoid tears. Spread the onion slices over a dishcloth and leave them on the counter for a few hours to eliminate the excess moisture. When the oil is hot, add the sliced onions. Note – Never add the onions in less hot oil. They will not become crispy afterward. Fry on high heat for 8-10 minutes, stirring occasionally. Frying on high heat is essential to remove the moisture in the onion slices. Now reduce the heat to low and fry till the onions are golden brown, stirring frequently. Once browned, remove them on a plate lined with paper towels and spread them on the plate. This step is essential to get crispy birista. Leave it on the plate for 4-5 minutes or until they become crispy. Note – Onions go from perfectly golden brown to burned in a few seconds. Please keep a close eye while frying them. Remember that onions keep browning from the residual heat after removing them from the oil. Transfer to an airtight container and freeze for up to 6 months. Use as desired. Make sure that the oil is hot when you add the onions. Otherwise, they will soak in oil and become soggy. The oil should be enough to cover the thinly sliced onions well. Be very careful once the onions turn brown. They burn in a wink. Once the onions are fried, spread them on a paper tissue to soak up the extra oil. Before storing them, let them cool down completely. The leftover oil can be used to make dosa, uttapam, or parathas. It has a lovely aroma of fried onions. Some people add cornstarch to the onions to make them crispy, but I never do that, and my birista still turns out crispy and stays crisp for a long time. The ideal way to store them is in an airtight container or ziplock bag in the freezer. They can be kept for up to 6 months. Pull out the container, remove the birista, and use it in the recipe. There is no need to thaw it.