Thoroughly combine all kofta ingredients in a mixing bowl.
Shape the mixture into golf ball sized meatballs.
Fry sliced onions in oil until golden-brown and set aside, reserving the oil.
Blend green sauce ingredients and most of the fried onions into a smooth paste.
Reheat the reserved oil and fry the spice paste for 2 to 5 minutes.
Add 800ml hot water, bring to boil, add koftas, and simmer for 30 to 45 minutes.
The koftas are ready once the oil separates from the thickened sauce.
Wash, rinse, soak for 30 minutes, and drain the basmati rice.
Boil water with lemon zest, lemon juice, ginger, salt, and ghee before adding rice and turmeric.
Simmer covered with a cloth and lid for 10 minutes once craters form in the rice.
Remove the rice from the heat after the steaming period.
Garnish koftas with onions, almonds, cream, and mint, then serve with the rice.