To the washed kheema, add a little of the sliced onion, and squeeze the kheema so that each grain of kheema separates. Heat the ghee and add the sliced onions, then fry till crisp.
Add the adrak-lasan paste and haldi, then fry till the raw smell disappears. Now add the curd and kheema along with salt to taste. Cook till nearly dry and add green chillies. Fry a little. Add the drained rice and fry adding warm water – 1 ½ inches above the rice level.
Add in the garam masala and allow to cook till the Tahari is tender and moist.
Serve hot, garnished with 2 boiled eggs cut in half, chopped pudina and kothmir.