Frying a perfect Birista is sometimes quite a challenge. But not anymore. Just follow the tip and get the perfect birista for your biriyani, curries or a simple decoration!

There are actually two processes for perfection.

Step 1 – Cutting on onion

You need to slice the onions. You can either slice them horizontally(from the bottom of the cleaned onion) or vertically(from the side of the cleaned onion). Slicing horizontally gives better results. Always try to slice the onion afresh instead of one stored in the refrigerator.

Step 2 – Frying the Birista

Take a big Kadai, the biggest you have in your kitchen. Take oil in this and let it get hot. Once it is quite hot, slowly add in the onions using a Tawa or a wide spoon. Do not drop it from the top. You should add it slowly or else the oil will splatter and you will get hurt. I have gotten hurt during this process quite a few times. So be a little careful.

If you are in reasonable control, then you can go for medium-high to high heat. Or else stick to only medium-high. Give a stir and lift and fry. Lifting and frying make the proper circulation of air and the heat is evenly spread. Thus, the onion gets evenly fried.

Fry the birista only till it is golden-coloured. We should not fry it more because it will continue to cook in its own heat. Remove and allow the excess oil to drain over the tissue paper.

Once it is a bit cool, try to separate it lightly with your fingertips. If you are making this for decoration, you need to be very careful not to break the onion slices as that makes it best for decoration.

And there it is! Your perfect Birista!

What is the science behind the browning of onions?

The sugars present in Onion, which gives a sweetness to your dishes, get caramelised. Due to this, the onion slices get browned in a perfect Birista. The sugars start caramelising after the water in the onion had evaporated. This is a slow process. Thus we need to lift and fry.

Happy Frying!!