To the mutton add the beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice).
As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in a colander.
Remove the whole masala. Melt the ghee and set aside.
Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
Sprinkle the remaining ghee, colouring or saffron milk and lemon juice.
Cover and seal the dekchi with atta paste. Place over high heat for 20 to 25 minutes.
Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.