Masala Kaju Pulao

1.In a large skillet, melt the butter over medium heat until it is bubbly and fragrant.

2.Add the cashews to the skillet and sauté them until they are golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes.

3.Once the cashews are browned, add the slit green chilies to the skillet and sauté for another minute until they are fragrant.

4.Next, add the cooked basmati rice to the skillet, gently fluffing it with a fork to separate the grains as you add it.

5.Sprinkle the black pepper powder, chaat masala, red chili powder, garam masala, and salt over the rice. Stir gently to combine all the spices evenly with the rice and cashews, being careful not to break the rice grains.

6.Cook the mixture for an additional 2-3 minutes, allowing the flavors to meld together and the rice to heat through.

7.Remove the skillet from heat and garnish the pulao with chopped fresh coriander leaves before serving.