KHICHRHA - Aromatic rice and mixed lentils

KHICHRHA -   کھچڑا

Overnight soak in water:
       1/2 CUP BENGAL GRAM   چنے کی دال
       1/2 CUP PINK LENTIL   مسور کی دال
       1/2 CUP MUNG LENTILS    مونگ کی دال
       1/2 CUP WHITE LENTILS   دھلی ماش کی دال
       1/2 CUP WHOLE WHEAT (preferably not whole but in halves) گیہوں
       1/2 CUP BARLEY   جاؤ
       1/2 CUP BASMATI RICE

1-2 hours before cooking soak:
       1 KILO BASMATI RICE

Cook following two items separately until you see now combine heading below

Item 1:
Fry  2 MEDIUM ONIONS sliced spherically in
        1 CUP CLARIFIED BUTTER until reddish brown; then add:
        1 BLACK CARDAMON
        2 GREEN CARDOMANS (cardomans should be slightly opened)
        4 CLOVES
        2 1" PIECES OF CINNAMON STICK
        1 TEASPOON BLACK PEPPERCORN
        1 TEASPOON BLACK CUMIN WHOLE
        2 TEASPOON CORIANDER POWDER
        1 TEASPOON TURMERIC POWDER
        1 TABLESPOON GINGER PASTE
        1 TABLESPOON GARLIC PASTER
        3 TABLESPOON RED CHILI POWDER
when turmeric odor has gone add:
        1 CUP WHIPPED YOGURT
        SALT TO TASTE
        SOME WATER and fry mixing it all nicely; now add the overnight soaked items and the recently soaked rice and
        4 CUPS OF BOILED WATER on medium flame until the 'bengal gram' is soft - STOP 

Item 2: is being cooked almost simultaneously (do you really want to do this?)
Fry  4 LARGE ONIONS thin sliced in
        CLARIFIED BUTTER until reddish brown;
now add the following whole (saabit):
        6-8 CLOVES
        5 CARDAMONS
        1 BLACK CARDAMON
        2 TABLESPOONS WHITE CUMIN
        2 1/2" CINNAMON STICK
        2 BAY LEAVES (LARGE KIND ALSO CALLED CURRY LEAVES)
        2 STAR ANISE
        1-11/2 TABLESPOON FENNEL
and: 1 TEASPOON MACE POWDER
        1 TEASPOON NUTMEG POWDER
after mixing it in nicely; add:
        4 TABLESPOON GARLIC PASTE
        4 TABLESPOON GINGER PASTE
        3 TABLESPOON RED CHILI POWDER
        1 TEASPOON TURMERIC POWDER
        2 1/2 TABLESPOON CORIANDER POWDER
        2 TABLESPOON SALT, TO TASTE
        1 1/2 TABLESPOON CUMIN POWDER WHITE
mix it all in and after turmeric aroma has gone, 
add:
        2 1/2 KILO MUTTON CUT SMALL TO MEDIUM
add water and cook till meat is ready  and reduce till curry is thick
     
now combine

and grind it all with large spoon in the pot so that it looks half ground and half not entirely ground (understood? this ain't haleem) now add:
        2 CUPS OF BOILED WATER and as it starts to bubble then mix half of following in nicely:

The 'bhagaar' (cannot translate). Separately, temper 
        2 MEDIUM ONIONS SLICED
in:    1 CUP CLARIFIED BUTTER adding
        2 GREEN CARDAMONS
        1 TEASPOON BLACK PEPPERCORN
        2 1" PIECES OF CINNAMON STICKS
        1/2 TEASPOON MACE POWDER
        1/2 TEASPOON NUTMEG POWDER
        3-4 BAY LEAVES
        1 BLACK CARDAMON
        4 CLOVES
        1 TABLESPOON BLACK CUMIN WHOLE
        2" PIECE OF GINGER JULIENNED
        1 BUNCH OF FINELY CHOPPED FRESH CORIANDER
        8 GREEN CHILI FINELY CUT
When aromas are aroused then put half  away for garnish and mix the rest in well into khichrha pot. If KHICHRHA is dry then add water for desired consistency. It should be mushy/dryish.
Garnish remaining 'bhagaar' before serving.