Fry 1 piece of bay leaf, 2 cinnamon sticks of 1-inch size, 10 pieces of black peppercorns, 4 pieces of cloves, 1 piece of star anise (small flower), 3 pods of green cardamom (whole), and 1 tsp of shah jeera (or regular cumin seeds) in 3 tsp of cooking oil in a pressure cooker over a medium flame.

Add and fry 3 pieces of medium-sized finely chopped onions to golden.

Add 700 grams of mutton keema.

Add 2 tbsp of ginger garlic paste.

Now, add ½ tsp of turmeric powder, salt to taste, 1 tsp of red chili powder, ½ tsp of garam masala powder, and 2 tsp of coriander powder, and 2 pieces of tomatoes (medium size, finely chopped).

Add 6 pieces of green chilies (broken in half and slit in the middle longitudinally), ¼ cup of coriander leaves, and ¼ cup of mint leaves (optional) to it.

Add ½ a glass of water to it. Close the lid of the pressure cooker and let it cook for up to 2 to 3 whistles on a medium flame. After that, cook it without the lid until it becomes dry. (Pro tip: Do not add too much water to the keema while cooking as tomatoes will release their natural moisture and you need the keema to be dry.)

Now, heat 2 tsp of ghee (clarified butter) and 2 tsp cooking oil in a dekchi over a medium flame and put in 3 pieces of onions (medium size, finely sliced). Fry until golden. Remove when done.

In the same oil, now put in 2 pieces of dry red chilies (whole, with stalk), 1 piece of cinnamon stick (1-inch size), 1 tsp of cumin seeds, 8 pieces of black peppercorns, and 3 pieces of cloves. Fry them for about 10 seconds.

Then, add 1 tsp of ginger-garlic paste. Fry for another 5 seconds and then add 3.5 glasses of water to it. Now, add 100 grams of masoor dal (washed and soaked for 30 minutes) to it.

Add some fried onions and ¼ tsp of turmeric powder and salt to taste. Cover it and let the water come to a boil.

Wash 2.5 glasses or 600 grams of rice and add in the boiling water. Cover and cook over a medium flame for about 8 to 10 minutes.

Add chopped coriander leaves and some of the remaining fried onions to the rice along with the cooked keema.

Mix everything very nicely. Now, cover the dekchi and put it on a preheated tawa. Let it cook on a medium flame for about 10 to 15 minutes more. After 15 minutes, mix the khichdi and check the doneness.

Transfer it onto a plate and put 1 tsp of ghee on it and the remaining fried onions.

Your tasty and spicy homemade keema khichdi is now ready to enjoy. Garnish it with a few finely chopped coriander leaves and serve hot.