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Xacuti Paneer Coconut Biryani is a fusion dish with coconut biryani and paneer gravy that tries to blend the Goan sentiments into one dish.

When it came to picking X, I was very clear that I would do something with Xacuti, after my experimental dish of making a Xacuti stuffed Aloo Paratha and Xacuti Masala Dosa. When I had searched the net to see if somebody has already made a paratha, I was elated to see none. I was actually grinning to actually make it and share it then.

The pleasure that comes when you have a Eureka moment, is simply priceless. Though it didn’t actually happen in the midst of a bathtime, it was something similar no doubt.

I was again reading about the Goan cuisine and read that they are fond of Xacuti gravies and there is coconut rice as well. So this set me off in making something different by combining these two together.

Since Paneer is something that would be liked by all and coconut pulao is a regular fair at home, I decided combining these two will be a great idea. I just went ahead making it on the go. I already have a recipe for Xacuti Masala and this time I thought I could get another version. This recipe inspired me to make another batch with different proportions.

I decided to make a layered dum biryani with a paneer gravy made with Xacuti masala layered between layers of coconut rice. The final finished dish was so delicious. Also since its almost close to the end and I still had some handful of dishes to complete, I decided I would combine few to meet the deadline.

So basically I did one base coconut pulao and that was dressed up differently. Coming to this biryani, this was the main dish that was made and everybody went gaga over it. This will surely be repeated sometime again.

Xacuti Paneer Coconut Biryani is my choice for X in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for X in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
V for Varhadi Aloo Bhat
W for Waghareli Khichdi

PIN This for Later!Step By Step Pictures for making Xacuti Paneer Coconut Biryani

Xacuti Paneer Coconut Biryani

Ingredients Needed:

For the Coconut Pulao

2 cups Basmati Rice
Salt to taste
2 cups Water
2 cups Coconut Milk
1 Black Stone Flower
2 Bay Leaf
4 Cloves
2 Cardamom
2 inch Cinnamon
1 Star Anise
10 strands Saffron
2 tsp ghee

For the Paneer Gravy

1.5 cups Paneer cubes
1 cup Onions
2 tsp Ginger Garlic Paste
1 /4 tsp Turmeric Powder
1 cup Tomato Puree
2 tsp Cooking Oil
1.5 Xacuti Masala Powder
1 tsp Red Chili Powder
Salt to taste

Other Ingredients:

10 Cashew Nuts
10 Almonds
1 /2 cup Coriander Leaves
1 cup Onions browned

Prep Work

Heat a pan with ghee, roast the nuts and keep it aside. In the same pan, brown the onion juliennes and keep it aside.

For the Coconut Pulao

Wash and soak the rice for 15 mins.
In a nonstick pan, heat the ghee add all the whole spices and saute for a few minutes.
Drain the water and add the rice to the pan and saute well.
Add the coconut milk, water, and salt. Bring to a boil and simmer with a lid till it gets cooked almost to done, add saffron and cover it well again.
Cook over a tawa for the final cooking of the rice. This makes sure the rice gets cooked well and not get mushy.

For the Paneer Gravy

In a nonstick pan, heat oil saute the onions till pink.
Add the ginger garlic paste and saute for a few minutes.
Now add the tomato puree, spice masalas and cook on high flame for the tomato to get cooked completely.
Add paneer cubes to the masala and simmer till the gravy thickens.
Make sure the gravy is thick yet you can spread it over rice.

Assembling the biryani

Fluff the coconut pulao well and on a greased pan with ghee, ensure you have three portions of rice.
Place the first layer of coconut pulao.
Now spread the paneer gravy over the rice,
Spread the second layer of rice over the gravy
Sprinkle the browned onions, roasted nuts over the rice.
Spread the final layer of rice, sprinkle the chopped coriander leaves and few drops of ghee over the rice and cover with a lid.
Cook over a tawa on low flame for 10 mins.
Serve hot with raitha.

Print Pin

Xacuti Paneer Coconut Biryani

Xacuti Paneer Coconut Biryani is a fusion dish with coconut biryani and paneer gravy that tries to blend the Goan sentiments into one dish.

Course Main Dish - Rice

Cuisine Fusion

Keyword Layered Biryani

By Cook Method Stovetop

Occasion Holiday Special, Weekend Special

By Diet Protein Rich

Dish Type Paneer Dishes

Author Srivalli

Ingredients

For the Coconut Pulao

• 2 cups Basmati Rice
• Salt to taste
• 2 cups Water
• 2 cups Coconut Milk
• 1 Black Stone Flower
• 2 Bay leaf
• 4 Cloves
• 2 Cardamom
• 2 inch Cinnamon
• 1 Star Anise
• 10 strands Saffron
• 2 tsp Ghee

For the Paneer Gravy

• 1.5 cups Paneer cubes
• 1 cup Onions
• 2 tsp Ginger Garlic paste
• 1/4 tsp Turmeric powder
• 1 cup Tomato Puree
• 2 tsp Cooking Oil
• 1.5 Xacuti Masala Powder
• 1 tsp Red Chili Powder
• Salt to taste

Other Ingredients:

• 10 Cashew Nuts
• 10 Almonds
• 1/2 cup Coriander leaves
• 1 cup Onions browned

Instructions

Prep Work

• Heat a pan with ghee, roast the nuts and keep it aside. In the same pan, brown the onion juliennes and keep it aside.

For the Coconut Pulao

• Wash and soak the rice for 15 mins.
• In a nonstick pan, heat the ghee add all the whole spices and saute for a few minutes.
• Drain the water and add the rice to the pan and saute well.
• Add the coconut milk, water, and salt. Bring to a boil and simmer with a lid till it gets cooked almost to done, add saffron and cover it well again.
• Cook over a tawa for the final cooking of the rice. This makes sure the rice gets cooked well and not get mushy.

For the Paneer Gravy

• In a nonstick pan, heat oil saute the onions till pink.
• Add the ginger garlic paste and saute for a few minutes.
• Now add the tomato puree, spice masalas and cook on high flame for the tomato to get cooked completely.
• Add paneer cubes to the masala and simmer till the gravy thickens.
• Make sure the gravy is thick yet you can spread it over rice.

Assembling the biryani

• Fluff the coconut pulao well and on a greased pan with ghee, ensure you have three portions of rice.
• Place the first layer of coconut pulao.
• Now spread the paneer gravy over the rice,
• Spread the second layer of rice over the gravy
• Sprinkle the browned onions, roasted nuts over the rice.
• Spread the final layer of rice, sprinkle the chopped coriander leaves and few drops of ghee over the rice and cover with a lid.
• Cook over a tawa on low flame for 10 mins.
• Serve hot with raitha.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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