Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell is gone.
Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. Add the rice and saute for 2 minutes. Then add the stock, green chilies and saffron.
Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. Serve with raita and salad.