Fish Biryani (Instant Pot)

instantpot-fishbiryani One pot Fish Biryani with aromatic long-grain basmati rice cooked over perfectly spiced fish marinated in warm spices, garnished with caramelized onions. I am a huge fan of tasty one pot meals. Starting with easily made for weeknight meals using smart pressure cookers. All of this without compromising the taste and authentic flavours. I recommend using extra-long-grain white basmati rice for making Biryani dishes. I have been using Kohinoor extra-long-grain basmati rice which when cooked makes fluffy long-grain rice with each grain being separate. Some other brands that I like are Royal, Tilda and Daawat - just make sure to buy the extra-long-grain variety for making Biryani and Pulao. Most Indian grocery stores will carry these brands and usually is the best place to buy basmati rice.

Marinade:
1 Tbsp. ginger, freshly grated
1 Tbsp. garlic, pressed
1 Tbsp. kashmiri red chili powder
1 Tbsp. ground coriander
1-2 tsp. garam masala
½ tsp. turmeric
1 Tbsp. dried fenugreek leaves
2 tsp. kosher salt
10-12 mint leaves, roughly chopped
2 Tbsp. cilantro, chopped
2 Tbsp. lemon juice, freshly squeezed
¼ cup plain yogurt

Assembly:
2 lbs bone-in halibut or salmon, cut into 1" steaks
2 cups Basmati rice
1 large onion, thinly sliced
¼ cup ghee, divided
1 cup fresh dill leaves, chopped
½ jalapeno, sliced into 4 wedges (optional)
1½ tsp. kosher salt
2 cups water

Raita:
2 cups plain yogurt
1 red onion, finely diced
2 tomatoes, diced
½ tsp. kosher salt
1 Tbsp. cilantro, chopped

Garnish:
¼ cup cilantro, chopped

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 minutes. Drain and reserve.

Set the Instant Pot to Sauté mode and heat 2 Tbsp. of ghee. Add thinly sliced onions and cook stirring frequently for 8-10 minutes or until the onions are caramelized. Take out half of the onion and keep aside for garnishing the biryani.

Add 2 Tbsp. 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, 1½ tsp. 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 minutes. 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.

Cook’s Notes: This recipe makes medium spicy Biryani. For extra spicy add spicier green chili, red chili powder and garam masala.