Pressure Cooker Fish Biryani (with Brown Basmati Rice)-Super aromatic and delicious fish biryani made with brown basmati rice and pressure cooked to perfection with Instant Pot. Easy and Perfect one-pot recipe. Stove-top recipe is included too.
I had no exposure to Indian food until I lived in Singapore for few years. In Medan where I grew up, Indian food wasn’t that common, if at all. Chinese, Indian, and Malay food are very common in Singapore. That’s where I started to love Indian food. Now in Minnesota, we are lucky to have some great Indian restaurants and I absolutely love Indian food. Biryani is one of my favorite Indian food. You can’t lie when you cook Biryani. My husband walked into the house filled with this incredible aroma. It’s truly amazing!
I saw some brown basmati rice at the grocery store and I grabbed it without thinking much of what to cook with it. I’ve cooked biryani with regular basmati rice, but never tried the brown rice version. So today on impulse, I decided to do fish biryani since I had all the ingredients.
I must say that I’m very impressed with this pressure cooker fish biryani. The rice has a little more bite to it compare to regular basmati rice, like typical brown rice would, but my kids couldn’t tell. They just ate it without asking much. I like that I don’t have to soak the brown rice either. I know usually my rice cooker took probably about 45 minutes or so to cook brown rice. The whole process of pressurizing (5 minutes), cooking (20 minutes), and depressurizing (10-15 minutes) took probably about 35-40 minutes. So not much difference in time, but it is pretty convenient that I can sort of set and forget!
Don’t let the long list of ingredients freak you out! If you look at them, they are mainly just spices that you can easily find at your local grocery store.
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Recipe is adapted and altered from Ventuno Home Cooking YouTube Video
**Update: Since it takes longer to cook brown basmati rice, I have adjusted the recipe instruction so that the fish won’t be overcooked
Pressure Cooker Fish Biryani (with Basmati Brown Rice)
Super aromatic and delicious fish biryani made with brown basmati rice and pressure cooked to perfection with Instant Pot. Perfect one-pot recipe. Stove-top recipe is included too.
Fish and Marinades:
- 2 lbs boneless skinless firm white fish fillet cut into large chunks
- 1/2 tsp turmeric powder
- 2 tsp chili powder
- 1/4 tsp salt
- Small bunch of cilantro leaves extra for garnishing
- Small bunch of mint leaves
Rinse the rice to get rid of any impurities. Make sure to drain off all water. There is no need to soak the rice with pressure cooker. Marinade the fish with the marinade ingredients and let stand for 20 minutes.
Using Instant Pot:
Press saute on instant pot and when it's hot, add ghee and let it heat up a bit. Add onion and saute until soft. Add ginger and all the spices ingredients and saute until fragrant
Add the fish and gently stir to mix, take care not to break the fish into pieces. Cook until they turn opaque and cooked through, about 2 minutes.Use a tong if you have one to gently remove the fish pieces from the pot and set aside. Turn off the saute mode. Sprinkle the rice on top and then pour in the liquid and salt. Use the spatula to gently push the rice in to make sure it is covered by liquid. Add the tomatoes, fresh cilantro and mint leaves on top
Cover the lid. Turn the steam release valve to seal. Turn on pressure cook, high pressure and set the timer to 20 minutes. It will take about 5 minutes or so to pressurize. Once the 20 minutes is up, wait for 10 minutes and then turn the steam release valve to venting and let the pressure release and the pressure valve to collapse. Open the lid (and be amazed by the incredible aroma) and gently fluff the rice. Place the cooked fish pieces back into the pot. Decorate with additional fresh cilantro leaves. Serve warm.
Cooking on stove-top:
In a large pot with tight-fitting lid, melt the clarified butter, Add onion and saute until soft. Add ginger and all the spices ingredients and saute until fragrant. Add the fish and gently stir to mix, take care not to break the fish into pieces. Cook until they turn opaque and cooked through, about 2 minutes. Use a tong if you have one to gently remove the fish pieces from the pot and set aside
Sprinkle the rice on top and pour in the liquid and salt. Use the spatula to gently push the rice in to make sure it is covered by liquid. Add the tomatoes, fresh cilantro and mint leaves on top. Cover the lid and let it cook for the next 25 minutes. Then wait 10 minutes before uncovering the lid. Gently stir to mix the rice and add the fish pieces back into the pot. Garnish with some fresh cilantro leaves. Serve warm
- If using instant pot and regular basmati rice instead of brown basmati rice, use 1 1/2 cups of water and 1 cup of coconut milk and pressure cook for 5 minutes and then wait 10 minutes before releasing pressure
- If cooking on stove-top, soak brown or regular basmati rice for 20 minutes
- If cooking on stove-top, use 2 1/2 cups of water, 1 cup of coconut milk to cook brown basmati rice and 2 1/3 cups water, 1 cup of coconut milk to cook regular basmati rice
OTHER INSTANT POT RECIPES YOU MIGHT LIKE:
NASI LIWET SUNDA ( INDONESIAN AROMATIC SPICED COCONUT RICE)
EASY PRESSURE COOKER LO MAI GAI (STEAMED STICKY RICE WITH CHICKEN)
TAIWANESE BEEF NOODLE SOUP (NIU ROU MIEN)