In a saucepan, heat oil. Fry onions till wilted.

Add the ginger-garlic paste and chillies and saute till raw smell is gone.

Now add most of the coriander and mint leaves (reserve little to sprinkle during dum), and the powders and saute for a minute.

Add in the mince meat along with some salt and cook till almost done.

Add the green peas and tomato paste, mix well. Cook for another five minutes.

Meanwhile, heat ghee and briefly fry the whole spices.

Pour in the water, add some salt and bring to a rolling boil.

Add the rice, bring again to a boil. Then reduce the flame to the lowest and allow the rice to cook till done.

Sprinkle the remaining coriander and mint leaves on top of the rice and then top with the kheema mixture. Close the lid and cook for another five minutes. Switch off and allow to rest for five more minutes.

Fluff up with a ladle and mix well. Serve warm with raita!