1: Start by adding ghee and oil to a pot.
2: Add whole spices along with cashews and raisins, and fry until fragrant.
3: Add in onions and salt, and sauté until lightly browned.
4: Add ginger-garlic paste and if the mixture starts drying out, add 2–3 tablespoons of water.
5: Cook until the raw smell disappears.
6: Add the washed rice and fry for 2–3 minutes.
7: Pour in water and milk, and turn the heat to high until water levels are even with rice and bubbles form on top.
8: Reduce heat to low, cover the pot with a kitchen towel, and cook until rice is fully done.
9: For the kofta, add keema, kebab masala, cumin, cilantro, green chilies, and a binding agent if necessary.
10: Shape into small balls and fry until fully cooked.
11: Once the rice is cooked, gently add in the koftas and drizzle more ghee on top.
12: Add green chilies, fried onions, and optionally, a sprinkle of rose water for aroma.
