1) Mix all the seasoning ingredients and Grind together. Soak the bread in the milk for 10 minutes then squeeze out the excess.

2) Mince 1 onion then mix with the bread, meat, ground spices, lemon juice and 1 egg.

3) Shape the mixture into small balls, dip in beaten egg, roll in breadcrumbs and deep-fry in hot oil until golden brown.

4) Heat 15ml/1 tbsp ghee, slice the remaining onion and fry it until soft. Add the cumin seeds, cardamom and rice and stir together well.

5) Add the rice and water, bring to the boil, cover and simmer until the rice is almost cooked. Transfer to a casserole dish, gently place the meatballs into the rice, cover and cook in a preheated oven at 180C/350F/gas mark 4 for about 15 minutes until almost dry.

6) To make the sauce, heat the ghee and fry the cloves, cinnamon and garlic for 2 minutes. Add the tomatoes and cook until soft. Add the chili powder and mix well, squashing the tomatoes with the back of a spoon. Bring to the boil, add the flour and coconut milk and simmer until thick and creamy. Serve the pulao with the sauce poured over.