Halibut & Rice Recipe- Instant Pot Fish with Dill & Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Halibut & Rice Recipe: Instant Pot Fish with Dill & Kashmiri Chili

Hey everyone! I’m so excited to share this recipe with you. It’s a real winner in my house – a fragrant, flavorful fish and rice dish that comes together surprisingly easily in the Instant Pot. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a go-to ever since. The combination of Kashmiri chili, dill, and a touch of kasuri methi is just magic.

Why You’ll Love This Recipe

This Instant Pot halibut (or salmon!) and rice is a total game-changer. It’s quick, flavorful, and perfect for a weeknight meal. The Instant Pot makes everything so hands-off, and the result is beautifully tender fish and perfectly cooked, fluffy rice. Plus, the aroma while it’s cooking is absolutely divine! It’s a little bit different from your typical Indian rice dish, with the addition of dill, but trust me, it works beautifully.

Ingredients

Here’s what you’ll need to make this delicious dish:

• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon ground coriander
• 1 to 2 teaspoons garam masala
• ?? teaspoon turmeric
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 teaspoons kosher salt
• 10-12 mint leaves
• 2 tablespoons cilantro
• 2 tablespoons lemon juice
• ?? cup plain yogurt
• 2 pounds bone-in halibut or Salmon
• 2 cups Basmati rice
• 1 large onion
• ?? cup ghee
• 1 cup chopped fresh dill leaves
• ?? jalapeno sliced into 4 wedges
• 1?? teaspoon kosher salt
• 2 cups water
• ?? cup cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kashmiri Red Chili Powder: This is essential for that beautiful color and mild heat. It’s different from regular chili powder – it’s more about flavor and vibrancy than intense spice. You can find it at most Indian grocery stores or online.
• Ghee: Ghee adds a wonderful richness and nutty flavor. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the dish. (About 15ml per tablespoon, and 240ml for the cup measurement)
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It has a unique, slightly bitter flavor that adds so much depth. Crush it between your palms before adding it to release its aroma.
• Basmati Rice: This long-grain rice is perfect for this recipe because it stays fluffy and doesn’t get mushy. Make sure to rinse it well before cooking! (About 195g per cup)
• Fish Preference: I love using halibut for this recipe because of its firm texture, but salmon works beautifully too! In coastal regions of India, you’ll find this dish made with pomfret or even sea bass. Feel free to experiment with your favorite firm white fish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, combine the ginger, garlic, Kashmiri red chili powder, coriander, garam masala, turmeric, kasoori methi, salt, mint, cilantro, lemon juice, and yogurt. Mix well.
2. Coat the fish evenly with the marinade and refrigerate for at least 30 minutes. This allows the flavors to really penetrate the fish.
3. Now, let’s prep the rice. Rinse the basmati rice twice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain it well.
4. Turn your Instant Pot to the Saute mode. Add ghee and caramelize the sliced onion until golden brown and crispy. Remove half of the caramelized onions and set aside for garnish.
5. Add the remaining ghee and dill to the Instant Pot. Deglaze the pot by adding a splash of water and scraping up any browned bits from the bottom.
6. Layer the marinated fish and jalapeno wedges over the dill and ghee.
7. Add the drained rice, salt, and water to the Instant Pot. Gently press the rice under the liquid – this helps it cook evenly.
8. Secure the lid and set the Instant Pot to Pressure Cook on high for 5 minutes.
9. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
10. Garnish with the reserved caramelized onions and fresh cilantro. Serve immediately!

Expert Tips

• Don’t overcook the fish! 5 minutes is usually perfect for halibut or salmon, but adjust based on the thickness of your fish.
• Rinsing the rice is crucial for removing excess starch and preventing it from sticking.
• If you’re worried about sticking, you can lightly grease the bottom of the Instant Pot before adding the rice.

Variations

• Vegan Adaptation: Use plant-based yogurt and ghee alternatives to make this dish vegan-friendly. My friend, Priya, swears by the cashew-based yogurt for a similar tanginess.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or use a hotter chili powder.
• Festival Adaptations: This dish is lovely for special occasions. My family often makes a larger batch for Diwali, serving it with a variety of sides.

Serving Suggestions

This halibut and rice is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Lemon wedges
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of fish works best in this Instant Pot recipe?

Halibut and salmon are my go-to choices, but you can also use pomfret, sea bass, or any other firm white fish.

2. Can I use a different type of rice besides Basmati?

While Basmati is preferred for its fluffiness, you can use other long-grain rice varieties. Just adjust the cooking time and water amount accordingly.

3. What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves, and it adds a unique flavor to the dish. You can find it at most Indian grocery stores or online.

4. How can I adjust the spice level of this dish?

Use more or less Kashmiri red chili powder, or add a pinch of cayenne pepper for extra heat.

5. Can this be made ahead of time?

You can marinate the fish ahead of time, but it’s best to cook the rice and fish just before serving for the best texture.

6. What is the best way to prevent the rice from sticking to the bottom of the Instant Pot?

Rinsing the rice well and gently pressing it under the liquid helps prevent sticking. You can also lightly grease the bottom of the pot.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!