For Kofta mix all ingredients in mixing bowl and make lemon size balls. Keep in refrigerator for 30 minutes.
Heat oil in a pan; shallow fry the balls. Put the kofta and cook all the sides by turning them whenever needed. Cook the balls until they turn golden brown. Remove in a plate.
In a bowl whisk the curd and add the essences; Mix well.
Heat oil in a kadai and splutter cumin seeds. Add the ginger &garlic paste and saute well.Add the slitted green chilli& tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread over the rice
Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low. Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita