15 - 20 Rosary Goan sausages - chopped
2 cups Basmati rice - washed and dried
on a kitchen cloth for an hour, 3 cups water
2 Onions - sliced, 2 Tomatoes - finely chopped
2 green Chillies - finely chopped
2 teaspoon ginger-garlic paste
1 teaspoon garam masala powder or pulao masala
1/2 teaspoon turmeric powder, 2 Maggi cubes - small
Fresh Coriander leaves - finely chopped
Potato French fries - for garnishing, Salt to taste, Oil

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, for about 20 minutes. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Sauté onions until golden brown. Stir in ginger, carrots and salt to taste. Reduce heat to low and cover to steam for 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine all ingredients. Garnish with chopped cilantro.