In a bowl, add ground beef, chopped onion, chopped green chilies, National Salt, National Corn Flour, yogurt, chopped coriander, chopped ginger and mix them together.
Make meat balls out of it.
For Beef Stock: Bring the water to boiling point, add beef bones, whole onion, garlic cloves, ginger, fennel seeds, National Pulao Mixand cook for 2 hours straight on low flame. Now strain the stock and save it.
In a pan, heat ghee and add National Ginger Garlic Paste, sauté for half a minute. Now add green chilies cracked, beef stock and let it boil.
Add the meat balls and cook them for 4-6 minutes. Now add the rice and cook them on medium flame.
Turn the flame to low and simmer for 10 mins.
When ready, roast the almonds, pistachios, and walnuts in 1 tsp ghee and add as topping on the rice.