firstly, in a pan heat 2 tsp oil, add 1 inch cinnamon, 4 cloves and ½ tsp pepper. saute on low flame until the spices turn aromatic.

add ½ onion, 10 cloves garlic, 2 inch ginger and 5 chilli.

saute until the onions change colour slightly.

further add 1 cup mint, 1 cup coriander, ½ cup fenugreek and ½ tsp salt.

saute until the leaves shrink and turn aromatic.

cool completely, and transfer to the mixer jar.

grind to smooth paste adding ½ cup water. keep aside.

in a large kadai heat 2 tbsp oil and 2 tbsp ghee. add 1 inch cinnamon, 3 pods cardamom, 3 cloves, ½ tsp pepper and 1 tsp cumin.

saute on low flame until the spices turn aromatic.

add 1 onion and saute until the onions turn golden brown.

further, add the prepared masala paste and cook for 2 minutes or until the raw flavour is gone.

now add 1 potato, 1 carrot, 5 beans, ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp biryani masala and ½ tsp salt.

saute until the spices are well combined.

keeping the flame on low add ¾ cup curd and mix well.

add 2 cup water 1 cup seeraga samba rice (soaked 20 minutes), ½ lemon and mix well.

cover and simmer for 20 minutes or until the rice is cooked completely.

rest for 30 minutes, before opening the lid.

finally, enjoy donne biryani with raita.