Browning onions for curry
The colour of your onions decides the colour and depth of your curry. For a karahi, soften them until golden. For a rich, dark qorma, biryani or kabuli pulao, cook them slowly in oil until deep brown, stirring often, which takes 15 to 20 minutes. Fried until crisp (birista), they're layered through biryani and scattered over daal. Don't rush with high heat: they'll burn on the edges and stay raw inside.
Colour is flavourGolden onions make a lighter karahi; deep brown onions make a darker, richer qorma or pulao. Same onion, different dinner.
How many onions?
A curry for four usually takes two medium onions; a big pot of biryani or pulao for a crowd can take a kilo or more. Our cooking for a crowd guide has quantities for parties.
On the display every day, and in our chilli and onion mix if you'd rather skip the tears.
Storing onions
Keep onions somewhere cool, dark and dry, out of plastic bags, and away from potatoes so neither goes off early. Once cut, wrap them and keep them in the fridge for a day or two.
What to make
Biryani onions
How long do you brown onions for biryani?
15 to 20 minutes over a medium heat until deep brown, stirring often. Fry some until crisp for the top.
Grab a bag on your way down Kilmarnock Road. We're at 44 Kilmarnock Road, Shawlands, Glasgow G41 3NH.