Cooking Instructions
1.
Boil some water and let the
Sausages (10)
boil for a few minutes and the drain off the water. Once it cools down chop it to small bite size pieces.
2.
To a pan, pour
Oil (3 Tbsp)
and
Onions (3)
and saute until the onion becomes soft. Then add
Fresh Ginger (1 Tbsp)
,
Garlic (1 Tbsp)
,
Green Chili Peppers (4)
and saute till the raw smell goes.
3.
Add
Garam Masala (1/2 tsp)
,
Ground Fennel (1/2 tsp)
,
Chili Powder (1 tsp)
and
Ground Turmeric (1/2 tsp)
.
4.
Now add
Tomato (1)
and
Salt (to taste)
and cook well. Saute well and add chopped sausage,
Fresh Cilantro (2 Tbsp)
,
Fresh Mint Leaves (2 Tbsp)
, and
Curry Leaves (2 sprigs)
. Reserve some of it for garnishing.
5.
Combine well and cover and cook for two to three minutes and then switch off the flame.
6.
To a pan, add
Ghee (3 Tbsp)
and
Oil (3 Tbsp)
. Fry remaining
Onion (1)
until light brown for garnishing.
7.
Fry
Cashew Nuts (to taste)
and
Sun-Maid Raisins (to taste)
and keep aside. Now add
Whole Cloves (5)
,
Whole Cardamom Pods (3)
,
Bay Leaves (2)
, and
Cinnamon Sticks (2)
.
8.
Add
Basmati Rice (2 cups)
and fry the rice for a good eight to ten minutes.
9.
Add
Water (4 cups)
to the rice. Once it starts boiling, reduce the flame.
10.
Add
Ground Turmeric (1/4 tsp)
,
Garam Masala (1/4 tsp)
,
Salt (to taste)
, and the juice from
Lemon (1)
. Stir well, close the lid and cook.
11.
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.
12.
Add the rest of the rice and layer it well. Cover and cook in low flame for a few minutes.
13.
Serve hot with raita, pickle and pappad.
