For the gravy heat oil in a non stick pan, add cumin seeds, green cardamoms, cinnamon, cloves and onions and sauté till well browned.
Meanwhile for the kababs place keema in a bowl, add garlic paste, ginger paste, green chillies, salt, garam masala powder, red chilli powder and butter and mix well.
Add garlic paste, ginger paste, turmeric powder, red chilli powder, garam masala powder and tomato puree to the pan and mix well. Let the gravy cook on medium heat.
With dampened hands pat the keema mixture onto skewers to make seekh kababs.Heat 2 tbsps oil in another non stick pan, place the skewers in it and cook on medium heat.
Add ½ cup water to the gravy and continue to cook. Add salt and mix.Rotate the skewers, drizzle a little more oil and cook.Add cream to the gravy and mix. Cook the kababs till cooked evenly all around.
Make a bed of rice tempered with cumin seeds and mixed with salt, lemon juice and coriander leaves. Keep the seekhs on the rice. Drizzle the gravy over and serve immediately.