Onions are versatile. These can be used to prepare a dense gravy, eaten raw and can also be used in biryani and pulao. Although biting them makes us cry, the flavor they add to our dishes makes up for all the tears. But onions require delicate handling. Several authors, including American food writer and campaigner Michael Pollan, have written and spoken about why cooking onions requires patience. They say that lack of patience can compromise the taste of onions. But what is the way to preserve the essence of onion while making biryani or pulao? To answer this question, celebrity chef Kunal Kapoor has uploaded a video tutorial on Instagram. Here’s their “super-easy way” to roast onions perfectly without burning them.
(Also read: Do not throw away onion peels; Here are 5 ways you can use it in your meals,
First of all, peel them off and cut them into finely chopped slices. Put them in hot oil in a pan or kadhai. When they turn brown, take them out from the pan. Remove the residue oil by using a stainless steel liquid filter and spreading the fried onion slices on a tissue paper. And, onions are ready to be used in biryani or pulao.
onion is many health benefits as well. This humble vegetable is particularly high in vitamin C, which regulates immune health and also acts as a powerful antioxidant to protect against inflammation and free radicals in the body. They keep us warm during winters, have healing properties, boost the immune system and protect teeth.
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