Heat a kadai on a medium to high flame nicely. Then put 4 tbsp of cooking oil in it. When the oil is hot, put ½ tbsp cumin seeds in it. Let them crackle. When they stop crackling, add the other whole spices like 2 inch-sized cinnamon sticks, 3 pieces of whole green cardamoms, about 15 pieces of black pepper corns, and a large whole bay leaf in it. Sauté them for about 20 seconds in the hot oil.

Now, add 2 pieces of medium-sized onions, very finely chopped, to it and fry them until they turn to a nice golden-brown color and the raw smell is gone.

When the onions are done, add 1 tbsp of coarsely crushed ginger, garlic and green chilies to it and fry for another minute or so. This will remove the raw smell of ginger and garlic. (Pro tip: Try to use roughly crushed ginger, garlic and green chilies to the khichdi. This adds both to the flavor and the taste, with a bit of tangy and spicy twist in every bite.

Then, add 2 pieces of medium-sized finely chopped tomatoes to it. Mix them nicely with the ingredients in the kadai. Cover the kadai and cook it for about 2 minutes or so. (Pro tip: You may replace the chopped tomatoes with tomato puree in the dish if you want).

After 2 minutes, remove the cover and turn the flame to low. Then add ½ tbsp of turmeric powder, 1 tbsp of cumin powder, 1 tbsp of coriander powder, 1 tbsp of Kashmiri red chili powder, ½ tbsp of red chili powder, ½ tbsp of biryani masala powder, and salt to taste in it. Mix them all nicely. Cover the kadai again and let it cook for about two minutes on a low to medium flame.

Now, after 2 minutes, remove the cover and add 6 pieces of boiled eggs, cut into small pieces, to the masala mixture in the kadai. Mix them nicely with the masala.

Follow it up with 2 cups of rice (regular variety, washed nicely and soaked). Mix everything very nicely but gently so that the egg pieces remain more or less intact.

Now, add 2.5 glasses of normal or lukewarm water to the khichdi. Give it a nice mix. Cover the kadai and let it cook on a low to medium flame until the entire water is soaked by the rice.

When it does, remove the cover of the kadai and gently mix the rice from the sides. Transfer it to a serving tray.

Your tasty and spicy egg khichdi is ready to enjoy. Serve it as is or along with chutney, papad or any bhujia.