Instant Pot Fish Biryani
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Calories
553 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Instant Pot Fish Biryani
Description
Instant Pot Fish Biryani features fish steaks marinated in a mixture of ginger, garlic, Kashmiri red chili powder, ground coriander, garam masala, turmeric, dried fenugreek leaves, salt, mint, cilantro, lemon juice, and yogurt. This marinade tenderizes the fish and infuses it with a fragrant, mildly spicy flavor. The recipe uses basmati rice soaked briefly before cooking, promoting fluffy rice grains.
Onions are caramelized in ghee directly in the Instant Pot, which enhances the biryani's sweetness and texture. Half the onions are reserved for garnish, adding a pleasing contrast. Dill and optional jalapeño wedges provide herbal notes and mild heat. The fish and rice cook together under pressure, melding flavors and yielding tender, flaky fish and well-cooked rice.
Garnished with fresh cilantro and the reserved caramelized onions, this biryani can be served with raita made from yogurt, diced red onion, tomato, salt, and cilantro, offering a cooling complement. It suits those seeking a fragrant, layered biryani experience with seafood rather than the traditional meat option.
Marinating the fish allows full flavor absorption, and caramelizing onions either on the stove or via an air fryer are recommended techniques. Adjust the spice level by increasing chili powder or green chili for more heat.
Ingredients
Marinade:
- 1 tablespoon ginger grated
- 1 tablespoon garlic pressed
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon ground coriander
- 1 to 2 teaspoon garam masala
- ½ teaspoon Turmeric
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 2 teaspoons kosher salt
- 10-12 mint roughly chopped, leaves
- 2 tablespoons cilantro chopped
- 2 tablespoons lemon juice
- ¼ cup PLAIN yogurt
Remaining Ingredients:
- 2 pounds halibut cut into 1 inch steaks, bone-in, or salmon
- 2 cups basmati rice
- 1 onion thinly sliced, large
- ¼ cup ghee divided
- 1 cup dill chopped fresh leaves
- ½ jalapeño optional, sliced into 4 wedges
- 1½ teaspoon kosher salt
- 2 cups water
- ¼ cup cilantro chopped for garnish
Raita
- 2 cups PLAIN yogurt
- 1 red onion finely diced
- 2 tomato diced
- ½ teaspoon kosher salt
- 1 tablespoon cilantro chopped
Instructions
- Make Marinade by mixing ginger, garlic, red chili powder, ground coriander, garam masala, turmeric, fenugreek leaves, salt, mint leaves, cilantro, lemon juice and yogurt. Add fish and coat evenly with the marinade. Keep in the refrigerator while preparing rest of the ingredients.
- Rinse and soak basmati rice for 20 mins. Drain and reserve.
- Set the Instant Pot to Saute mode and heat 2 tablespoons of ghee. Add thinly sliced onions and cook stirring frequently for 8 to 10 mins or until the onions are caramelized. Take out half of the onion and keep it aside for garnishing the biryani.
- Add 2 tablespoons of ghee to the Instant Pot with half of the caramelized onions already in the pot. Add dill and mix well deglazing the pot. Add marinated fish and jalapeño (if using). Add rice, 1.5 teaspoon salt and water. Gently push all the rice under the liquids with a spatula.
- Close the Instant Pot and turn pressure valve to sealing. Set Instant Pot to Manual/Pressure Cook mode and adjust the time to 5 mins. Follow with Quick release.
- Garnish with the remaining caramelized onions and cilantro. Serve with Raita (Onions and tomatoes mixed in yogurt), and lime wedges.
Raita
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with cilantro.
Notes
- Caramelize onions in the Instant Pot or use an air fryer for evenly golden fried onions as garnish.
- This biryani has a medium spice level; increase chili powder or add green chili for extra heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 41g | 82% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 114mg | 38% |
| Sodium | 1801mg | 75% |
| Potassium | 1055mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 94mg | 9% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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