How to make IndianHalibut Biryani
Prep
time: 10 minutes | Cook time: 4 minutes | Serves 2
1 tablespoon butter
½ yellow onion, chopped
1 cup couscous
½ cups water
½ cup vegetable broth
½ cup coconut milk
Sea salt and ground black pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 ripe tomato, puréed
½ pound (227 g) halibut, cut into chunks
½ teaspoon coriander
½ teaspoon curry paste
½ teaspoon ancho chili powder
1 bay leaf
2 rdamom pods
1 teaspoon garam masala
1 tablespoon almonds, slivered
½ yellow onion, chopped
1 cup couscous
½ cups water
½ cup vegetable broth
½ cup coconut milk
Sea salt and ground black pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 ripe tomato, puréed
½ pound (227 g) halibut, cut into chunks
½ teaspoon coriander
½ teaspoon curry paste
½ teaspoon ancho chili powder
1 bay leaf
2 rdamom pods
1 teaspoon garam masala
1 tablespoon almonds, slivered
1. Press the Sauté button and melt the butter.
Once hot, cook the
onions until tender and translucent.
onions until tender and translucent.
2. Add the remaining ingredients, except for the
slivered almonds, to
the inner pot; stir to combine.
the inner pot; stir to combine.
3. Secure the lid. Choose the Manual mode and
cook for 4 minutes at High pressure. Once cooking is complete, use a
quick pressure release; carefully remove the lid.
4. Serve garnished with almonds. Bon appétit!
Per
Serving
calories: 454 ; fat: 26.9g ;protein: 24.6g; carbs: 29.0g ;net carbs: 25.6g ; fiber: 3.4g
calories: 454 ; fat: 26.9g ;protein: 24.6g; carbs: 29.0g ;net carbs: 25.6g ; fiber: 3.4g
