For the vegetables
Heat ghee and oil in a pan. Fry the vegetables on high heat for 4-5 minutes. Remove the vegetables in a bowl.

For marinating the vegetables
Mix the ingredients for marinating in a bowl. Add the sautéed vegetables in it and mix well. Cover and keep aside for an hour.

For the rice
Wash the rice and soak in enough water for 30 minutes. Heat ghee in a pan.
Add cloves, bay leaf, cinnamon stick and fry for a few seconds. Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt. Cover and cook only heat until 80 % done.

For Layering the Biryani
Add the marinated vegetables in a heavy bottom pan. Fry for 10 minutes.
layer with cooked rice. Drizzle ghee on top. Sprinkle coriander leaves, mint leaves, saffron soaked in milk, kewra water, fried onion, fried cashew nuts and raisins on top. Cover the pan tightly with a lid. Let the biryani cook for 15-20 minutes. Fluff with a fork gently to mix the layers. Serve hot with Raita.

Note: Keep a griddle over the low flame if you do not have a thick bottom pan, and then keep the pan over the griddle and let the biryani cook for 15-20 minutes. Fluff with a fork gently to mix the layers.

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