Wash the meat thoroughly.

Add sour milk, masala, chili powder, garam masala, turmeric, roasted dhania powder, egg yellow powder, and ginger & garlic paste to the meat.

Blend tomatoes, mint, dhania, thyme, and water until smooth.

Add the blended mixture to the meat marination, mix well, and refrigerate overnight.

Boil rice with salt, turmeric, cinnamon stick, bay leaf, and star anise until 80% cooked.

Boil lentils until 80% cooked and set aside.

Peel and boil potatoes with salt to taste.

Deep fry the boiled potatoes and set aside.

Chop onions and fry them in butter and oil until golden brown. Set aside.

In the same oil, add chopped onion, thyme, curry leaves, and biryani mix. Simmer until aromatic.

Add the marinated meat and cook until tender, adding water gradually as needed.

Allow the water to dry out, leaving a little gravy.

Layer half the rice, fried onions, lentils, butter, dhania, and mint. Repeat the layering process and add fried potatoes.

Cover the pot with foil and bake at 180°C for 30 minutes, then lower the temperature to 140°C and bake for another 30 minutes.

Blend sour milk, chilies, dhania, salt, and cucumber until smooth.

Transfer to a container and refrigerate until thickened.