To the mutton add the beaten curd, ginger-garlic 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 the colander.
Remove the whole masala. Melt the clarified butter and set aside.
Take a heavy-bottomed pot and add the marinated mutton and ½ of the melted clarified butter.
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 clarified butter, saffron milk and lemon juice. Cover and seal the pot with atta paste. Place over high heat for 20-25minutes.
Lower heat and cook for another 45 minutes.