Try some challas the next time you make biryani and you’ll fid how addictive it really is. The onions turn very soft and the pink-purple gets distributed through the salad making it look really pretty. The challas in my pictures above hasn’t soaked for too long so it still holds its colours well but in time, it gets softer and pinker overall. A cucumber tomato raita is another excellent accompaniment to Biryani.
Serve challas with biryani or cutlet for optimum taste! Be sure to hand out some mint afterwards, because true to their nature, the onions will cause some bad breath 😉
Prep Time: 15 minutes Yield: 1 cup
Ingredients: – 1 cup red or purple onions, sliced thin – 1 green chili, chopped – 2 tsp vinegar – 1/3 tsp salt (adjust to taste)
Instructions:
Mix all ingredients together and set aside for 30 mins. The onions will let out water during this time. Squeeze out the water and place in another bowl. Add more salt if required.
Variations: Add 2 tbsp of grated carrot and/or 1/4 tsp of grated ginger to the challas for a different flavour.
