Mix the kheema, adrak lasan paste, curd, garam masala, chilli powder and salt to taste. Cook the kheema till dry. Then grind the kheema to a paste along with the cashewnuts and form into a dough.

Divide this dough into marble-sized balls.

Dip the koftas in beaten egg and roll in the breadcrumbs. Then fry till pink and set aside.

For the Pullao:

Heat ghee and add in the sabut masala. Allow it to splutter before adding the sliced onions. Then fry till onions are crisp.

Add the drained rice and fry a little before adding warm water 1 ½” above the rice. Add salt to taste and cook till rice. Add salt to taste and cook till rice is done.

Place the koftas over the pullao and garnish with cashewnuts. Mix and serve hot.