Ingredients

• 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.