I am a huge fan of tasty one-pot meals. Starting with my popular Chicken Biryani, comforting Lentils and Vegetable Khichdi, hearty Chicken Enchilada Quinoa, and Coconut Curry Noodle Soup all easily made for weeknight meals using smart pressure cookers. All of this without compromising the taste and authentic flavors. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Instant Pot Biryani
Here are a few reason why I love making Fish Biryani in the Instant Pot:
Makes a true one-pot meal as you can start with caramelizing onions on saute mode, then saute dill and finish up by layering fish and rice over in the same pot Perfectly cooked rice with each grain separate and fluffy Tender and moist fish without the fear of over or undercooking Keeps warm until you are ready to serve and I always serve it right out of the Instant Pot. No need to wash a separate serving dish The biggest advantage of all - no fishy smell in your kitchen
Basmati Rice
What is the best rice for making Biryani? 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.
Best fish
What is the best Fish for Biryani?
Bone-in fish steaks hold up really well in Biryani dishes. I like to use salmon, halibut, or kingfish steaks. Ask the fishmonger for 1 to 1.5 inch thick steaks that are about the same size. If you do not like bone-in fish, use thick fish fillet of salmon, halibut, or kingfish. Firm white fish will work well without overcooking or breaking apart. Frozen fish will also work well for this recipe. Follow the same cook times. The fish will mostly thaw during marination.
Dill
Lemony sweet flavors of fresh dill complement seafood dishes and add rich flavors to this Biryani. Fresh dill is widely used in India and my favorite recipes using dill are Garlic Dill Lentils and Dill Dhokli. Although I highly recommend adding dill, you can also skip it if you do not have it.
Tips to Make Perfect Biryani
Rinse the rice 2 times and then soak for 20 minutes. Drain the water after 20 minutes. This will remove some of the starch from the rice and will make the rice fluffy with longer grains after cooking. Pat dry the fish after washing. This will reduce excess liquids in the Biryani. Marinate fish for at least 20 minutes so the flavors get into the fish. To make the Biryani less spicy, simply reduce the red chili powder and garam masala by half. For a dairy-free version substitute ghee with cooking oil and skip the yogurt. Deglaze the Instant Pot insert after caramelizing the onions. You can use 1 to 2 tablespoons of water to remove all the browning. That will avoid the dreaded BURN during the pressure cooking cycle. Tip - Onions can be either be caramelized in a non-stick pan ahead of time or air fried. After the Biryani is done pressure cooking, gently fluff the top layer of the rice with a fork or silicone spatula. Take the inner pot out and allow it to cool on a hot plate before serving on plates. When serving it’s best to use a silicone spatula to take most of the rice layer out first by gently reaching from the sides of the pot. Then carefully take out the bottom layer of the Biryani with the fish and serve over rice. Be gentle when handling the hot rice, if you carefully take it out, the grains will not break and you will see long-grain rice just like my Biryani pictures 🙂
How to Make Fish Biryani
Make the marinade by mixing ginger, garlic, red chili powder, ground coriander, turmeric, garam masala, fenugreek leaves, salt, mint leaves, cilantro, lemon juice, and yogurt. Evenly coat both sides of the fish with the marinade. Keep in the refrigerator while preparing the rest of the ingredients (steps 1 - 2).
Rinse and soak basmati rice for 20 minutes. Drain and reserve (steps 3 - 4).
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 minutes or until the onions are caramelized. Take out half of the onion and keep aside for garnishing the Biryani (steps 5 - 6).
Next, add 2 tablespoons of ghee to the Instant Pot with half of the caramelized onions already in the pot. Then, add dill and mix well deglazing the pot. Afterward, add marinated fish and jalapeño (if using). Next, add rice, 1.5 teaspoon salt, and water. Gently push all the rice under the liquids with a spatula (steps 7 - 10).
Close the Instant Pot and turn the 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.
Serving
Serve hot Biryani with Raita and lemon wedges. Love the warm comforting flavors of this hearty meal? Try some of my other popular Biryani recipes:
Chicken Biryani Vegetable & Paneer Biryani Shrimp Biryani Brown Rice Chicken Biryani Chickpea Biryani Cauliflower Rice Chicken Biryani
Recipe
Recipe
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