Chicken and Sausage Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 500 g - chicken joints
  • 250 g - carrot, peeled and cubed
  • 1 cup - Basmati rice
  • 1/2 cup - onion, thinly sliced
  • 1/2 cup - cheddar cheese, grated
  • 4 tbsp - melted butter
  • 6 chicken sausages
  • 3 tbsp - cashew nuts, split
  • 2 tbsp - Ghee or oil
  • 1 tsp - cumin seeds
  • 2 tsp - garlic, minced
  • 1/2 tsp - chilli powder
  • 1 tsp - coriander powder
  • 2 tbsp - lime juice, salt, pepper
  • salt to taste

How to Make Chicken and Sausage Rice

  • Marinate the chicken with salt, pepper and lime juice for 30 minutes.
  • Grill, brushing with melted butter.
  • Cool slightly and flake the meat. (left over grilled chicken may be used)
  • Wash the rice, drain well and add 2 cups of water. Let it soak for 15 minutes.
  • Slice the sausages. Heat the left over butter and fry cashew nuts till golden brown. Drain and reserve.
  • Add sausages to the pan and saute till cooked.
  • Heat the Ghee or oil in a Kadai, preferably non-stick.
  • Add cumin seeds. When they splutter, add garlic and onion and fry till fragrant.
  • Add carrot, chilli and coriander powder. Saute lightly.
  • Add the rice with the soaking water. Add salt to taste.
  • When the water begins to boil, lower the flame and cook covered till the rice is done and all the liquid is absorbed.
  • Leave undisturbed for 20 minutes.
  • Lightly grease an oven proof serving dish with Ghee or butter.
  • Spread half the rice in it. Cover with chicken and spread remaining rice on top.
  • Arrange sausages and cashew nuts on top.
  • Cover with foil and bake in a hot oven for 20 minutes.
  • Sprinkle grated cheese on top and serve hot.