Birista

also called birishta · fried onions · crisp fried onions · barista onions · talay huay pyaaz

The table

1 lb(450 g; halved pole to pole and sliced paper-thin)yellow onionssalt and rest 20 min, then squeeze dryfry 20 min, until the pale ones have gone amberdrain 5 min on paper
2 tspkosher salt
1 cup(240 mL)neutral oil
2 Tbs(28 g)ghee
Keep the frying oil: it is the best thing to start a dal in. Airtight the onions hold a fortnight
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What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.

Pans and tools

1salt and rest 20 min, then squeeze dry

2fry 20 min, until the pale ones have gone amber

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
45 min
Needs you
20 minthe rest you can walk away from

  1. salt and rest 20 min, then squeeze dry

    20 minwalk awayfrom the start

  2. fry 20 min, until the pale ones have gone amber

    20 minneeds you20 min in

  3. drain 5 min on paper

    5 minwalk away40 min in

You'll need pan

Goes with

See how it is written
>> title: Birista
>> category: Dressings & Dips
>> tags: indian, onion, fried, garnish, component
>> counters: Curry House, The Bowl Shop
>> aka: birishta, fried onions, crisp fried onions, barista onions, talay huay pyaaz
>> pairs-with: biryani
>> servings: 1 1/2 cups
>> time: 50 min

>> step: salt and rest 20 min, then squeeze dry
Rest @yellow onions{1%lb}(450 g; halved pole to pole and sliced paper-thin) under @kosher salt{2%tsp} ~rest{20%min}, then take them up by the handful and squeeze out the water.

>> step: fry 20 min, until the pale ones have gone amber
Fry @&(~1)squeezed onions{} in @neutral oil{1%cup}(240 mL) and @ghee{2%Tbs}(28 g) in a wide #pan{} over medium heat ~fry{20%min}, stirring often, until the palest strands have gone amber, then lift them out at once.

>> step: drain 5 min on paper
Drain @&(~1)fried onions{} in one layer on paper ~drain{5%min}.

Keep the frying oil: it is the best thing to start a dal in. Airtight the onions hold a fortnight.