Heat a small skillet over low heat. In the skillet, combine the anar dana, coriander seeds, cumin seeds, and dried red chiles. Roast the whole spices for 1 to 2 minutes until fragrant. Transfer the spices to a bowl or plate and let them come to room temperature. Transfer to a mortar or pestle or spice grinder, and crush into a coarse powder. Set aside.
Heat oil over medium heat in a heavy-bottomed pot until it begins to shimmer. Add the sliced onion and fry until translucent, about 5 to 7 minutes. Stir in the crushed garlic and ginger, bird’s eye chiles and fry until it stops smelling raw, about 1 minute.
Increase heat to medium-high and fold in the ground beef and half of the salt. Crumble the beef with a spatula, frying until it is evenly browned, about 3 to 5 minutes.
Fold in chopped tomato, remaining salt, and coarsely ground masala (anar dana, dried red chiles, coriander and cumin seeds). Add ½ cup of water and bring to a gentle simmer. Cover with a tight-fitting lid and let the keema cook for 15 minutes.
Remove the lid, and bring heat back to medium-high. Stir the keema frequently until the oil begins to separate, about 5 to 7 minutes. Once the oil begins to separate from the spices, remove from heat and transfer to serving bowl. Garnish with cilantro.
