• October 22, 2021

  Prep Time: 30 minutes           Cooking Time: 30 minutes            Servings: 5 people

Nutritional Value:         kcal: 536,         Fat: 25 g,            Fiber: 1.1 g,              Protein: 31 g

Leftover Fish  Recipe -Biryani-

I served this recipe with freshly prepared raita & lime wedges; my guests just

loved the taste. Prepare the raita by whisking the yogurt in a medium-sized

mixing bowl and add tomatoes, onions and salt. Then, mix well & garnish

with freshly chopped cilantro.


Leftover Ingredients:

2 pounds Salmon or halibut, bone-in; cut into 1” steaks

1 onion, large, thinly sliced

2 cups basmati rice

¼ cup ghee, divided

1 cup fresh dill leaves, chopped

¼ cup fresh cilantro, chopped, for garnish

2 cups water

1 ½ teaspoons kosher salt

½ jalapeno sliced into 4 wedges, optional

For Marinade:

1 tablespoon dried fenugreek leaves

2 tablespoons lemon juice, fresh

1 tablespoon kashmiri red chili powder

1 to 2 teaspoon garam masala

10 to 12 fresh mint leaves, chopped roughly

1 tablespoon ground coriander

½ teaspoon turmeric

1 tablespoon ginger grated

2 tablespoons fresh cilantro, chopped

1 tablespoon garlic, pressed

¼ cup plain yogurt

2 teaspoons kosher salt


1. Prepare the marinade by mixing garlic with fenugreek leaves, garam masala, ginger, ground coriander, red chili powder, turmeric, cilantro, lemon juice, mint leaves, yogurt and salt in a large-sized mixing bowl. Add fish; turning it several times until evenly coated with the prepared marinade. Refrigerate until ready to use.

2. Rinse & soak the basmati rice for a couple of minutes. Drain well & set aside as well.

3. Preheat your Instant pot by pressing the sauté feature. Once the word HOT appears; immediately add 2 tablespoons of the ghee; heat until completely melted and hot. Add and cook the thinly sliced onions until caramelized, for 8 to 10 minutes, stirring frequently. Remove half of the onion; set aside for later use.

4. Next, add 2 more tablespoons of ghee to your Instant Pot. Add dill & mix well; don’t forget to deglaze the pot then, add the marinated fish & jalapeño. Add rice, water and 1 ½ teaspoon of salt, pushing the rice gently under the liquids using a large, wooden spatula.

5. Cover & secure the lid to its place. Pressure cook for 5 minutes, on manual setting then, perform a quick release feature to get rid of the pressure.

6. Carefully remove the lid. Garnish with the kept-aside caramelized onions & freshly chopped cilantro. 

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