Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste.
Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.
Add yogurt, green chillies, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done.
Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.
Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice.
Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough.
Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.
Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita.