{"id":27868,"date":"2021-08-11T12:08:38","date_gmt":"2021-08-11T16:08:38","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=27868"},"modified":"2024-04-27T12:29:59","modified_gmt":"2024-04-27T16:29:59","slug":"instant-pot-best-tasting-king-fish-biryani-recipe-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-best-tasting-king-fish-biryani-recipe-kerala-recipe\/","title":{"rendered":"Instant Pot Best Tasting King Fish Biryani | Kerala Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27870\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Instant-Pot-king-fish-biryani-best-recipe.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Instant-Pot-king-fish-biryani-best-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Instant-Pot-king-fish-biryani-best-recipe-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Hands down, this is the best-tasting fish biryani made in the Instant Pot&#8230;<\/p>\n<p>Kingfish is my favorite fish, I would say the tastiest fish. Whenever I get hold of kingfish, I make biryani out of it. It&#8217;s my mom&#8217;s recipe &amp; the best. This time, I made the biryani in the Instant Pot.<\/p>\n<p>Turned out delish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27869\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe.jpg\" alt=\"\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe-210x158.jpg 210w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/best-tasting-king-fish-biryani-Instant-Pot-recipe-390x293.jpg 390w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/08\/Instant-Pot-king-fish-biryani-best-recipe.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Best Tasting King Fish Biryani Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H30M\">1 hour 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For marinating the fish[\/b]<\/li>\n<li class=\"ingredient\">King fish- 10 to 12 pieces<\/li>\n<li class=\"ingredient\">Chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- \u00bc tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Lemon juice- 2 tbsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Salt- 11\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For frying fish[\/b]<\/li>\n<li class=\"ingredient\">Oil- enough for frying<\/li>\n<li class=\"ERSeparator\">[b]For making fish masala[\/b]<\/li>\n<li class=\"ingredient\">Oil used for frying fish- 5 tbsp<\/li>\n<li class=\"ingredient\">Onions, sliced- 4<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tomato, chopped- 2<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder-1 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Yogurt (not sour), beaten- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Garlic, chopped- 5 cloves, medium sized<\/li>\n<li class=\"ingredient\">Ginger, chopped- 2 inch slice<\/li>\n<li class=\"ingredient\">Green chilies- 1 or 2<\/li>\n<li class=\"ingredient\">Whole Cardamom- 4<\/li>\n<li class=\"ingredient\">Whole Cloves- 2<\/li>\n<li class=\"ingredient\">Whole Cinnamon- 2 inch slice<\/li>\n<li class=\"ERSeparator\">[b]For cooking rice[\/b]<\/li>\n<li class=\"ingredient\">Basmati rice- 2 cups<\/li>\n<li class=\"ingredient\">Bay leaves, dried- 2<\/li>\n<li class=\"ingredient\">Whole Cardamom- 2<\/li>\n<li class=\"ingredient\">Butter or Ghee- 1 tbsp<\/li>\n<li class=\"ingredient\">Water- 2 1\/4 cups (pressure cooking in the Instant Pot)<\/li>\n<li class=\"ingredient\">Sliced or fired onions- 1\/4 cup<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For garnishing[\/b]<\/li>\n<li class=\"ingredient\">Fried onions- 1 Onion, cut thin and long and fried in oil till golden brown.<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Mint leaves, chopped- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Clean the king fish steaks under running water, if you want you could cut the steak into medium sized pieces.<\/li>\n<li class=\"instruction\">Add the spices mentioned for &#8216;marinating the fish&#8217;, spread all over the fish, let marinate for 30 minutes.<\/li>\n<li class=\"instruction\">Select Saute setting on the Instant Pot, at medium temperature.<\/li>\n<li class=\"instruction\">Place the stainless steel pot on the main pot, let turn hot.<\/li>\n<li class=\"instruction\">Add enough oil for shallow frying the fish.<\/li>\n<li class=\"instruction\">Shallow fry the fish till golden in color. Avoid over frying the fish. Ensure fish is not sticking to the pot, gently flip it over using a tong.<\/li>\n<li class=\"instruction\">Transfer to a kitchen paper towel.<\/li>\n<li class=\"instruction\">Save the oil that&#8217;s used for frying the fish &amp; scrape off any fish particles we can use this for garnishing the biryani.<\/li>\n<li class=\"instruction\">Place the stainless steel pot on the main pot.<\/li>\n<li class=\"instruction\">Select saute setting at medium temperature.<\/li>\n<li class=\"instruction\">Add the oil used for frying the fish, around 5 tbsp.<\/li>\n<li class=\"instruction\">Add sliced onions along with curry leaves and \u00bd tsp salt, saute &amp; cook covered till onions turn translucent.<\/li>\n<li class=\"instruction\">Grind garlic, ginger, green chilies, cardamom, cloves and cinnamon together to a coarse paste.<\/li>\n<li class=\"instruction\">When the onions turn soft, add the ground paste, saute for a few minutes.<\/li>\n<li class=\"instruction\">Cook till onions turn golden brown in color.<\/li>\n<li class=\"instruction\">Add chopped tomatoes and cook till mashed well.<\/li>\n<li class=\"instruction\">Keep stirring, otherwise the pot will turn brown &amp; onions will be stuck to the pot.<\/li>\n<li class=\"instruction\">Add chili powder, fennel powder, coriander powder and \u00bd tsp salt, combine well.<\/li>\n<li class=\"instruction\">Add beaten yogurt, combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add the fried fish, gently combine everything.<\/li>\n<li class=\"instruction\">Cook covered for 2 minutes.<\/li>\n<li class=\"instruction\">Remove the pot from the main pot &amp; keep it covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking Basmati Rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak 2 cups basmati rice in 3 cups water for 15 minutes.<\/li>\n<li class=\"instruction\">Rinse the soaked basmati rice taken in a large strainer under running water.<\/li>\n<li class=\"instruction\">Place stainless steel pot on the main pot.<\/li>\n<li class=\"instruction\">Add the rice, bay leaves, whole cardamom, butter or ghee, salt, onions and water.<\/li>\n<li class=\"instruction\">For 2 cups rice, 2 1\/4 cups water should be added while pressure cooking in the Instant Pot.<\/li>\n<li class=\"instruction\">Close with the lid.<\/li>\n<li class=\"instruction\">Select pressure cook setting, time 6 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 6 minutes of pressure cooking, let pressure release naturally for 5 minutes &amp; then do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, perfectly cooked fluffy basmati rice. Keep aside.<\/li>\n<li class=\"instruction\">Fry sliced onions in oil till golden brown oin color, keep aside the fried onions.<\/li>\n<li class=\"instruction\">Transfer the cooked rice to a large bowl.<\/li>\n<li class=\"instruction\">On the same stainless steel pot. Let&#8217;s layer the biryani.<\/li>\n<li class=\"instruction\">First layer: spread half of the prepared fish masala.<\/li>\n<li class=\"instruction\">Second layer: top with half of the cooked rice.<\/li>\n<li class=\"instruction\">Garnish with cilantro, mint leaves, fried onions &amp; the fish particles that&#8217;s scraped off after frying the fish.<\/li>\n<li class=\"instruction\">Repeat the layers.<\/li>\n<li class=\"instruction\">Top layer should be rice, garnish with cilantro, mint leaves &amp; fried onions.<\/li>\n<li class=\"instruction\">Close the pot tightly with aluminum foil and then with a lid.<\/li>\n<li class=\"instruction\">Place the pot on the main pot.<\/li>\n<li class=\"instruction\">Select warm setting, time 10 minutes.<\/li>\n<li class=\"instruction\">After 10 minutes, remove the pot from the main pot &amp; keep covered.<\/li>\n<li class=\"instruction\">While serving, combine the rice and fish masala together, serve on a plate along with raita and pickle.<\/li>\n<li class=\"instruction\">Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hands down, this is the best-tasting fish biryani made in the Instant Pot&#8230; Kingfish is my favorite fish, I would say the tastiest fish. Whenever I get hold of kingfish, I make biryani out of it. It&#8217;s my mom&#8217;s recipe &amp; the best. This time, I made the biryani in the Instant Pot. Turned out &hellip; <\/p>\n","protected":false},"author":1,"featured_media":27869,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[362,55,382,27,1120,22,91,30],"tags":[729,1003,989,651],"class_list":["post-27868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basmati-rice","category-biryani","category-fish-by-ingredient","category-indian-cuisine","category-instant-pot-recipes","category-kerala-cuisine","category-main-dish-for-lunch-or-dinner","category-video","tag-basmati-rice-2","tag-biryani","tag-fish","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=27868"}],"version-history":[{"count":1,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27868\/revisions"}],"predecessor-version":[{"id":32384,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27868\/revisions\/32384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/27869"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=27868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=27868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=27868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}