Partly boil 1 cup of rice. Heat oil in a pan, add 3 medium-sliced onions and fry until golden. Stir in 1 teaspoon of ginger and garlic paste, 1 teaspoon of salt, 5-6 chopped green chilies, ¼ teaspoon of red chili powder, and ½ teaspoon of turmeric powder, frying briefly. Next, add ½ cup of shelled peas, ½ medium-sized cauliflower cut, 2 potatoes cut into pieces, 2 thin slices of brinjal, and Shreekanth Biryani Masala. In another pan, grease its surface with oil and a layer of cooked rice, then cooked vegetables and another layer of rice. Sprinkle coriander, mint, cumin, clove, green cardamom powder, and squeeze lemon juice over the layers. Heat this assembly on a very low flame for 10-15 minutes. Your mouthwatering vegetable biryani is ready to serve.