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
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:
- Small bunch of cilantro leaves
- 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. Add tomato and salt. give it one gentle stir. Turn off the saute mode. Sprinkle the rice on top and then pour in the liquid. Use the spatula to gently push the rice in to make sure it is covered by liquid. Add the 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 take care not to break the fish into pieces. Serve warm.
Cooking on stove-top:
In a large pot with tight-fitting lid, put water, coconut milk, rice and half of the clarified butter. Bring to a boil and then cover with lid and lower the heat to let it gently simmer for the next 30 minutes if using brown rice and 5 minutes for regular basmati rice. The rice will be half-cooked at this point
In another 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. Add tomato and salt. give it one gentle stir. Turn off the saute mode. Sprinkle the rice on top along with a little bit of liquid left (if any). Add the fresh cilantro and mint leaves on top. Cover the lid and let it cook for the next 15 minutes for brown basmati rice and regular rice. Then wait 10 minutes before uncovering the lid. Gently stir to mix the rice with fish but take care not to break the fish into pieces
- If using regular basmati rice instead of brown basmati rice, use 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 basmati rice for 1 hour and 30 minutes if using regular basmati rice
- If cooking on stove-top, use 3 cups of water, 1 cup of coconut milk to cook brown basmati rice and 2 1/4 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)