Best way to bhunoo the onions for masala

[Chicken_Biryani]

Re: Best way to bhunoo the onions for masala

@Scherbatsky

Doing it manually takes a lot of time but results are beautiful. After browning them in oil a bit, add water, lower heat, cover it up and let it simmer - add garlic and ginger too. Takes a while longer but they will mesh and paste is beautiful. When water starts drying, start stirring until texture is consistent.

Hmm, last evening I tried this technique. As the water dried up slightly the onions continued cooking to a dark brown color , so I kept on adding a bit more water every couple minutes ( like every8-10 minutes) ..

we use white onion for salan coz we get that handy here .. does that make a difference? despite cooking the onion for a good half hour , it still didnt mesh completely