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 a oven proof serving dish with ghee or butter.
14. Spread half the rice in it.
15. Cover with chicken and spread remaining rice on top.
16. Arrange sausages and cashew nuts on top.
17. Cover with foil and bake in a hot oven for 20 minutes.
18. Sprinkle grated cheese on top and serve hot.

Note:

• Steps 1-5 can be cooked ahead and the rice may be baked just before serving.
• Pork sausages may be used instead of chicken sausages and 1/2 cup of fried bacon may be used with cheese for garnish.

Serves:3 to 4