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

Method:

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