I am back! with a new post after almost 2 months!
I’ve just been lazy.. It’s THAT time of the year, when quilts & blankets are your best friends and you don’t feel like abandoning them! But don’t worry, I will be posting more often now, so stay tuned!
Today I bring to you crispy, crunchy, fried onions! Perfect garnish for your pulavs, biryanis & curries. This is how I make them!
Onions as required, thinly sliced
Oil to deep fry
1. Thinly slice onions using a sharp knife, food processor or a mandolin slicer, making sure sliced onions are of same size. Pat dry sliced onions using a paper towel and set aside.
2. Heat oil on medium heat and once hot, add sliced onions in small batches and deep fry until golden brown, approximately 2-3 minutes per batch. Stir the onions while frying for even cooking and coloring.
3. Just as the onions turn golden brown, remove promptly and spread evenly on paper towels for extra oil to be absorbed. Set aside to cool. Once cool, store in airtight containers.
4. Crispy, crunchy onions are now ready for use. They can be used to garnish pilafs, biryanis, meat as well as vegetarian dishes. They also lend a unique flavor when used in marinades!
5. Let the balance oil cool down. Once cool, strain and reserve for use in Pilafs, Biryanis & Curries.
- Do not fry on high heat or the onions will turn soggy as they cool down to room temperature.
- Frying onions in small batches ensures enough space for even cooking & coloring.
- Do not wait for the onions to darken/color completely in oil as they continue to cook/ darken once out of the hot oil.
- The reserved oil can be used to add flavor to marinades, curries etc.
Have a fabulous week ahead!
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