Watch: Chef Kunal Kapoor Shows How To Fry Onions Perfectly For Biryani And Pulao


Onions are versatile. These can be made into a thick gravy, eaten raw and used in biryani and pulao. Although their cut makes us cry, the taste they add to our food compensates for all the tears. But onions need fine handling. Many writers, including American food writer and publisher Michael Polan, have written and talked about why it takes patience to cook onions. They say that lack of patience can add onion flavor to our food. But what is the technique of preserving onion extract while making biryani or pulao? To answer this question, celebrity chef Kunal Kapoor has uploaded a video tutorial on Instagram. Here’s his “super-easy way” to fry perfectly without burning onions.

(Also read: Do not peel onions; here are 5 ways you can use them in your diet)

Peel a squash, grate it and squeeze the juice. Gently toss in hot oil in a pan or skillet. When it turns brown, remove it from the pan. Using a stainless steel liquid filter, remove the remaining oil and spread the fried onion pieces on a tissue paper. And, onion biryani or pulao is ready to use.

Onions also have multiple health benefits. This humble vegetable is especially high in vitamin C, which controls immunity and acts as a powerful antioxidant to protect the body against inflammation and free radicals. They keep us warm in winter, have healing properties, boost immunity and protect teeth.



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