Remove the cream, whisk with a fork and set aside.
In a heavy bottomed pan or baking dish, add some ghee. Layer some rice, then the dal and the kebabs.
Add about 1 - 2 teaspoons of the cream, the birista and the cashew. Top this with some more ghee.
Repeat layers of rice, dal, kebabs, birista, cashew and cream until you reach the top. Garnish with cream and cashews. Cover your dish with foil.
When about to serve you can seal the pan with a heavy lid place the pan on a tawa and warm it for 15 - 20 minutes until the steam combines the flavours. Alternatively you can also cover your baking dish with foil and warm this in the oven for a similar amount of time.
Serve hot with the cucumber & curry leaf raita.