Boilwater in a pot, then add black pepper, cinnamon, cloves, cumin, salt, and turmeric. Allow it to simmer before adding the soaked rice and lentils to the pot.
Cook the khichdi until the rice and lentils are 80% cooked. Then, strain the khichdi and keep it aside.
MAKE QEEMA
Heatoil in a pan over medium heat. Add the onions and fry until lightly golden and crispy, about 10 minutes. Remove some fried onion for garnish.
Now add wet ingredients (ginger, garlic and green chili paste) in the pan along with whole spices (black pepper, cumin, cloves, cinnamon). Give it a stir and let it sizzle.
Stir in the dry spices (seasonings). And let it sizzle for few more minutes.
Mix in tomato puree and cover it. Let the tomato water dry and oil separate on the sides of the pan.
Now add ground meat and mix thoroughly. Cover and cook for 15 minutes.
Next stir in the yogurt. Cook for another 10 minutes over medium heat, until the keema is cooked and the oil separates.
Your keema isreadyto layer.
ASSEMBLING
Smear oil in the bottom of the pot Spread ⅔ of khichri in the bottom layer. Add a layer of keema.
Top with boiled eggs and fried potatoes, and garnish with cilantro and chilli.
Cover the keema layer with the remaining rice and add fried onions (saved earlier) on the top. Sprinkle a few tablespoons of water all over the pot. Next, sprinkle 2 tablespoons of oil over the rice.
Cover tightly and keep khichri for dum for 15-20 minutes on medium-low heat until steam rises.