Boil some water and let the Sausage (10) boil for a few minutes and the drain off the water. Once it cools down chop it to small bite size pieces.
To a pan, pour Oil (3 tablespoon) and add 3 Onion (3) and saute until the onion becomes soft. Then add Fresh Ginger (1 tablespoon), Garlic (1 tablespoon), Green Chili Pepper (4) and saute till the raw smell goes.
Add Garam Masala (1/2 teaspoon), Ground Fennel (1/2 teaspoon), Chili Powder (1/2 tablespoon) and Ground Turmeric (1/2 teaspoon).
Now add Tomato (1) and Salt (to taste) and cook well. Saute well and add chopped sausage, Fresh Cilantro (2 tablespoon), Fresh Mint Leaves (2 tablespoon), and Curry Leaf (2 sprig). Reserve some of it for garnishing.
Combine well and cover and cook for two to three minutes and then switch off the flame.
To a pan, add Ghee (3 tablespoon) and Oil (3 tablespoon). Fry remaining Onion (1) until light brown for garnishing.
Fry Cashew Nuts (to taste) and Raisins (to taste) and keep aside. Now add Whole Clove (5), Whole Cardamom Pods (3), Bay Leaf (2), and Cinnamon Stick (2).
Add Basmati Rice (2 cup) and fry the rice for a good eight to ten minutes.
Add Water (4 cup) to the rice. Once it starts boiling, reduce the flame.
Add Ground Turmeric (1/4 teaspoon), Garam Masala (1/4 teaspoon), Salt (to taste), and Lemon Juice (1 tablespoon). Stir well, close the lid and cook.
Take half of the cooked rice and keep aside. To the rest of the rice, add the sausage masala, fried onion, cashew nuts, raisins, and a little cilantro and mint leaves.
Add the rest of the rice and layer it well. Cover and cook in low flame for a few minutes.
Serve hot with raita, pickle and pappad.