Your recipes are pretty good. I make everything the same way but with just very few differences to khatti daal (I don’t add tomatoes and the khattas comes just from imli.. actually imli is what makes it authenic recipe). I make Baghairay began a little differently too. Key to good baghiray began is fresh pissay huay masalay as opposed to the ones that are few months/year old. Of course like I mentioned biryani meat is marinated in masalay and yogurt and put directly in rice to cook on dam!
My in laws are punjabi. I like their food too but nothing beats our masalay daar food
