For marination
- Tilapia - 20 pieces (take the thick part from fish and cut into 3 inch pieces)
- Ginger and garlic paste - 2 tbsp
- kashmiri red chili powder -1/2 tbsp
- Red chili powder - 1/2 tbsp
- Ground coriander - 1 tbsp
- Biryani masala - 3 tsp
- Turmeric - ½ tsp
- Dried fenugreek leaves - 1 tbsp
- Salt - 1 1/2 tsp
- Mint leaves - 10-12 roughly chopped
- Cilantro - 1/4 tbsp chopped
- Lemon juice - 2 tbsp
- Plain yogurt - ¼ cup
Remaining Ingredients:
- Basmati rice - 2.5 cups
- Onion - 2 large thinly sliced
- Ghee - ¼ cup
- Oil - 1/4 cup
- Fresh dill leaves - 3/4 cup chopped
- Green chili - 3 whole
- Salt - 1 1/4 tsp
- Water - 3.75 cups
- Cilantro - ¼ cup chopped for garnish
Preparation :
- Make Marination : Take a big bowl add fish, ginger, garlic, red chili powder, ground coriander, biryani masala, turmeric, fenugreek leaves, salt, mint leaves, cilantro, lemon juice and yogurt and mix well and coat fish evenly. Keep aside for 20 mins
- Rinse and soak basmati rice for 20 mins. Drain and reserve.
Method :
1.Set the Instant Pot to Saute mode and heat 1/4 cup oil
2. Now add thinly sliced onions and cook stirring frequently for 8 to 10 mins or until the onions are light brown in color.
3. Take out half of the onion and keep aside for garnishing the biryani.
4. Now add 2 tablespoons of ghee to the Instant Pot with half of the caramelized onions already in the pot.
5. Now add dill leaves and mix well deglazing the pot.
6. Now add marinated fish and chilies.
7. Now add rice, 1.5 teaspoon salt
8. Now add water. Gently push all the rice under the liquids with a spatula.
9. Now close the Instant Pot and cancel sauté mode
10. Now keep in manual /pressure mode for 7 mins and set valve to sealing.
11. Once 7 mins done do Quick release and open the lid.
12. Garnish with the remaining caramelized onions, sprinkle garam masala and sprinkle very little salt and cilantro.
13. Serve with Raita
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