• In a coffee grinder, grind the rice then run them through a fine mesh sieve.
• Place everything back in the grinder and grind again then sift through the sieve again.
• Do this for a total of three times until there are almost nothing in the sieve when you sift the rice.
• In the bowl of your food processor, add onion and garlic then pulse together until finely diced.
• Add the fresh herbs and process again.
• Place the content of the food processor into a large mixing bowl.
• Add rice, meat and spices give everything a good mix with your hands until combined.
• Working in batches process the meat in the food processor until paste like consistency is achieved.
• Oil your hands lightly and shape the mixture into1 ½ to 2 tablespoon balls or fingers. Place on a clean plate and proceed until you are done with the whole batch.
• Cover and refrigerate for 30 minutes up to 24 hours.

Meanwhile make the sauce:

• In a saucepan over medium high heat add ghee and oil then sauté onions for a couple of minutes or until fragrant.
• Pour in the tomato sauce, water, and stir in the tomato paste.
• Reduce heat and simmer for about 7-10 minutes until sauce thickens. Season and set aside.
• Fry the meatballs:
• Pour about 1.5 to 2 inches of frying oil in a large skillet.
• Heat the oil on medium high until shimmering, reduce heat to medium and carefully fry the kofta for 3-4 minutes turning halfway through.
• Take the kofta out and place on a plate lined with paper towels.
• Continue until you are done with the whole batch.
• Reheat the sauce on medium heat and drop some or all of the kofta fingers in. Bring to a light boil and continue to cook for 5 minutes.
• Serve with rice or crusty bread.