Biro-biro rice

Biro-biro rice

Cabana The Cookbook
Martin Poole

Antônio José da Silva Filho, better known as Biro-Biro, is a retired Brasilian footballer. It seems he loved this dish of stir-fried rice topped with crispy onions so much that the Brasilians named it after him. It can be served alongside most dishes, from pulled pork feijoada to spicy malagueta chicken. Any leftovers can be used to make crunchy rice bolinhos.

For the crispy shallots


Quantity Ingredient
vegetable or groundnut oil, for deep-frying
3/4 teaspoon sea salt
75g plain flour
1 banana shallot, sliced into thin half-moons
100ml milk

For the rice

Quantity Ingredient
200g basmati rice
3 tablespoons olive oil
1 red onion, finely chopped
4 spring onions, chopped
small handful flat-leaf parsley, chopped
sea salt
freshly ground black pepper


  1. First, make the crispy shallots. Heat the oil in a deep-fat fryer to 190°C. Mix the salt with the flour and coat the shallot slices with it: put it all in a small plastic bag, hold tightly and shake well, then tip out into a sieve and shake off any excess. Dip the coated slices in milk, drain, then coat again with the flour. Shake off any excess. Fry in batches until golden brown, then remove and drain on kitchen paper. Sprinkle with salt while hot.
  2. Wash the rice in cold running water. Drain, put in a small saucepan with 350 ml water and bring to the boil. Reduce the heat to a simmer, cover and cook for 10 minutes, until it has absorbed most of the water. Remove from the heat and leave to steam, covered, for 10 minutes.
  3. Heat the oil in a large pan, add the red onions and season with salt. Fry over a medium heat for 6–8 minutes, until softened. Add the rice and stir well. Stir in the spring onions and parsley. Season with salt and pepper. Serve warm, topped with the crispy shallots.
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