Make Marinade by mixing ginger, garlic, red chili powder, ground coriander, garam masala, turmeric, fenugreek leaves, salt, mint leaves, cilantro, lemon juice and yogurt. Add fish and coat evenly with the marinade. Keep in the refrigerator while preparing rest of the ingredients.
Rinse and soak basmati rice for 20 mins. Drain and reserve.
Set the Instant Pot to Saute mode and heat 2 tablespoons of ghee. Add thinly sliced onions and cook stirring frequently for 8 to 10 mins or until the onions are caramelized. Take out half of the onion and keep it aside for garnishing the biryani.
Add 2 tablespoons of ghee to the Instant Pot with half of the caramelized onions already in the pot. Add dill and mix well deglazing the pot. Add marinated fish and jalapeño (if using). Add rice, 1.5 teaspoon salt and water. Gently push all the rice under the liquids with a spatula.
Close the Instant Pot and turn pressure valve to sealing. Set Instant Pot to Manual/Pressure Cook mode and adjust the time to 5 mins. Follow with Quick release.
Garnish with the remaining caramelized onions and cilantro. Serve with Raita (Onions and tomatoes mixed in yogurt), and lime wedges.
To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with cilantro.
If you have an air fryer you can use it for perfectly golden fried onions. This is a good alternative to caramelizing them in the Instant Pot.
This recipe makes medium spicy Biryani. For extra spicy add more spicy green chili, red chili powder, and garam masala