Birista Recipe (Crispy Fried Onions)

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Birista (Crispy Fried Onions) are thinly sliced onions deep-fried in oil until golden brown and crisp. They are used to make curries, biryani, soups, and dals. Make them perfectly using my easy recipe.
Full Recipe - www.whiskaffair.com/make-perf...
Ingredients
▢2 pounds red onions (1 kg)
▢4-5 cups oil for frying (use any neutral oil)
Instructions
Preparation
Peel the onions and wash them with water.
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 sliced onions over a dishcloth and leave them on the counter for a few hours to eliminate the excess moisture.
Make Birista
Heat 4-5 cups of neutral oil in a large pan over high heat. The oil should be enough to cover the onion slices.
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. 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. Keep stirring very frequently.
Once the onions are 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.
Notes
Use thinly and evenly sliced onions to make Beresta. They get fried evenly, and the result is crispy.
Make sure that the oil is hot when you add the onions. Otherwise, they will soak up the 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.
Before storing them, let them cool down completely.