Heat K&N's Kafta Kabab as per instructions on pack and set aside.
Heat oil and sauté onion; add garlic paste, bay leaves, green chillies, tomato puree, coriander powder, red chili powder, turmeric powder and cumin powder. Mix. Add coconut milk and salt and bring to a boil.
Add Kafta Kababs and simmer for 1 minute.
In a separate pot add oil and sauté remaining onion and ginger. Add salt, cumin seeds, lemon zest, rice and water. Garnish with lemon and steam for 10-15 minutes on low flame.
Serve Coconut Curry Kabab with rice.