Once you’ve eaten this pulao, you’re going to be hard-pressed to go back to ordinary white rice. Using the microwave rice method as we do at home ensures that you get lovely, separate grains of rice and perfectly crisp buttery spiced cashew nuts. I give the traditional all-in-one method in a pan in the notes below in case you don’t have a microwave, and it’s still lovely, although the cashew nuts are a little less crisp from cooking along with the rice.