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.
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.
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.
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.