Break the chicken carcass into pieces and place in a saucepan.
Add stock ingredients, cover with 1 litre of water, and bring to a boil.
Simmer the stock covered for 40-45 minutes.
Strain the stock into a bowl and ensure you have 800ml of liquid.
Fry onion and cumin seeds in oil for 2 minutes.
Stir in garlic, chilli, carrot, and paprika for 3 minutes.
Add tomatoes and pepper, cover, and cook for 10 minutes.
Add the lager and bring the mixture to a boil.
Stir in 800ml of chicken stock and the rice, then return to a boil.
Reduce heat and simmer covered for 30 minutes.
Simmer on the lowest setting for 10 minutes until rice is tender.
Stir in peas, chicken, coriander, and lime juice then season.
Serve the rice on plates garnished with lime wedges and coriander.