Last year, I shared the Goan mushroom xacuti recipe, and we loved it. I had leftover masala, and I used it for spicing up my dry curries, especially potatoes, and on a whim, I tried making rice with it, and it turned out great as well. When I about to post the xacuti masala rice/pulav recipe, I got to know the theme for this year which is biryanis and pulao. So like, qubooli biryani, I had put a hold on this recipe as well. I want to post it for the alphabet X, and here I am doing the same. :-) You can read more about the xacuti masala in my Goan mushroom xacuti post.
Xacuti Masala & The Pulav:
Like Calcutta biryani, the masala list might sound lengthy, but it’s quite easy to make and nothing exotic as well. Err except for black-stone flower. You can skip it if you can’t source it. Also, you can make it well ahead and store it. Once you have the masala ready, it is straightforward to make the pulav. You can use any veggies that you have in hand and make this delicious rice. It’s perfect for the lunch box and also for any parties or potlucks. The flavor is distinct, and it is for sure a crowd-pleaser. Now without any further ado, let me share how to make this xacuti masala pulav in Instant Pot.
Ingredients:
For the Xacuti Masala: ¾ tbsp poppy seeds ¾ tbsp white sesame seeds ½ tbsp unroasted peanuts 2 tbsp unsweetened desiccated coconut ½ tbsp coriander seeds 2 dried red chilies Three cloves Three cardamom 1.5-inch cinnamon stick 1 Black Stone Flower 1 Mace ½ tsp fennel seeds ¼ tsp mustard seeds ⅛ tsp fenugreek seeds Other Ingredients: 1 tbsp oil One onion ½ cup corn 1.5 tsp salt 1 cup basmati rice soaked for 15 mts and drained 1.25 cups water ¼ cup cilantro
Prepare the Xacuti Masala:
In a pan, dry roast all the ingredients given under “For the Xacuti Masala” until the sesame seeds pop. (Four to Five minutes) Ensure you dry roast over low heat.
Allow it cool and grind it coarsely. Peanuts add the required moisture, so do not add any additional water.
Prepare the Xacuti Masala Rice: Prep – Work:
Prepare the masala as mentioned above. If you are using frozen corn, thaw it to room temperature. Chop the onion and set aside. Wash and soak the basmati rice for 15 minutes and drain.
Steps:
Set the Instant Pot in saute mode and when the display shows “HOT,” add the oil. After 30 seconds, add the chopped onion and cook until the onions are soft and translucent.
Then add the corn, prepared xacuti masala(the entire masala) and salt.
Mix thoroughly.
Then add the rice and water.
Scrape the bottom and mix thoroughly. And then add the cilantro on top and mix gently.
Press the cancel button and then close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork. Serve hot with raita or curd.
Recipe Notes-
Adjust the salt and spices according to your preference. You can make the xacuti masala well-ahead and store in an air-tight container. I added corn alone, but you can include other veggies as well but not more than 1 cup. If you are using 1 cup of vegetables, then add 1 ⅓ cup of water.
📖 Recipe
