Wash the basmati rice 2-3 times and soak it in sufficient water for 15-20 minutes. Drain & keep aside.
In a heavy bottomed pan heat the ghee or oil and toss in the whole spices one by one, fry them on a slow flame.
Throw in the chopped onions and sauté till they turn pale. Toss in the ginger garlic paste and fry till the oil separates. Add the tomatoes and let them cook till they turn mushy.
Toss in the turmeric powder, slit chilli, diced capsicum, sugar and crumbled stock cube and fry well. Add the sausages and sauté them well. (I only removed the strings that bound each one together but left the skin on & gave a slit in the centre of each sausage - you may skin & cut them if you wish)
Add the drained rice, give it a mix and fry on a slow flame for half a minute. Pour in 3 cups of freshly boiled water (see note) and bring it to a boil on a full flame. Check salt to taste & adjust spices if required. Add the lime juice
Cover the pan with a well fitting lid, place a weight on it if required to avoid the steam from escaping, reduce the flame completely & cook for 5 minutes without opening the lid. Turn off the flame, and let the pot sit undisturbed for 15 minutes. Then open the lid, fluff up the rice gently, cover & leave it to cook in its steam for a couple of minutes.
Garnish with chopped coriander & serve hot with a simple raitha