Part 5/8:
Crispy fried onions lend a textural contrast to biryani, and while they can be bought pre-fried, home-cooked versions radiate a homemade charm. Thinly slice onions—using a mandolin for precision—and place them in cold oil. This method assists in softening them prior to frying. Maintaining a low heat, let the onions slowly caramelize until they become golden and crunchy.
Cooking the Rice
Using aged basmati rice is vital for biryani’s success. Rinse the rice thoroughly under water until it runs clear, then soak it for about 30 minutes to help achieve fluffy grains. Once soaked, add the rice to a pot of boiling water infused with spices and a generous dash of salt, akin to seasoning pasta water. Cook the rice until it’s about 75% done, then strain it to remove excess liquid.