Instant Pot Fish Biryani
View original ↗
Ministry of Curry · by Archana Mundhe★ 4.8 (65)

Instant Pot Fish Biryani

NUTRITION · PER SERVING60M COOK
CAL 32%·PRO 89%
CARBS 72G45% OF CAL
4G FIBER8G SUGAR60G OTHER
FAT 20G28% OF CAL
11G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant basmati rice and tender, spiced fish layered together and cooked in the Instant Pot, garnished with caramelized onions and fresh herbs. A one-pot, aromatic main inspired by traditional biryani.

mainindiangrain bowlfishgluten free
View the full recipe on Ministry of Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 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 kasoori methi (dried fenugreek leaves)
  • 2 teaspoons kosher salt
  • 10-12 mint leaves (roughly chopped)
  • 2 tablespoons cilantro (chopped)
  • 2 tablespoons lemon juice
  • ¼ cup plain yogurt
  • 2 pounds bone-in halibut or Salmon (cut into 1 inch steaks)
  • 2 cups Basmati rice
  • 1 large onion (thinly sliced)
  • ¼ cup ghee (divided)
  • 1 cup chopped fresh dill leaves
  • ½ jalapeno sliced into 4 wedges (optional)
  • 1½ teaspoon kosher salt
  • 2 cups water
  • ¼ cup cilantro (chopped for garnish)
  • 2 cups plain yogurt
  • 1 red onion (finely diced)
  • 2 tomatoes (diced )
  • ½ teaspoon kosher salt
  • 1 tablespoon cilantro (chopped )
PREP
30M
SODIUM
1592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.