In a large bowl, mix the meat with all the marinade ingredients thoroughly. Cover and let it marinate for 3 to 4 hours.

Rinse the rice well 2 to 3 times and soak it in water.

In a large pot, add 17 cups (4 liters) of water along with cinnamon sticks, bay leaves, lemon juice, oil, salt, green cardamom, cloves, black cumin seeds, star anise, and oil. Bring to a boil, then add the soaked rice.

Cook the rice until it's about 70% done.

Once the rice is ready, drain the water and set the rice aside in a colander.

In a small bowl, mix the milk and saffron strands together.

Layer the marinated meat in a heavy-bottomed pot. Spread the cooked rice evenly over the meat. Top with chopped cilantro, mint, fried onions, and fried cashews.

Drizzle the saffron milk, ghee, rose water, and kewra water over the top.

Seal the pot tightly with aluminum foil to trap the steam, then cover with a lid.

Place an old griddle (tava) under the pot and cook on high heat for 10 minutes.

After 10 minutes, reduce the heat to low and cook for another 30 minutes.

Once the biryani is done, garnish with some fried onions and serve hot with yogurt raita or kachumber salad.