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
This is biryani's middle layer and mujaddara's top one the fried-onion oil left in the pan is worth keeping — it is the best thing to start a dal in. Airtight they hold a fortnight
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
20 minthe rest you can walk away from

The recipe itself says 50 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> aka: birishta, fried onions, crisp fried onions, barista onions, talay huay pyaaz
>> pairs-with: biryani
>> servings: 1 1/2 cups
>> time: 50 min
>> step.1: salt and rest 20 min, then squeeze dry
>> step.2: fry 20 min, until the pale ones have gone amber
>> step.3: drain 5 min on paper

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. Wet onions steam in the oil and come out leathery, and this is the step everyone skips.

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, because they carry on darkening off the heat and burnt onion is bitter all the way through.

Drain @&(~1)fried onions{} in one layer on paper ~drain{5%min}. They crisp as they cool, not in the pan.

This is biryani's middle layer and mujaddara's top one, and the fried-onion oil left in the pan is worth keeping — it is the best thing to start a dal in. Airtight, they hold a fortnight.