In a large skillet place the mutton and mix it with 2 tbsp papaya paste, 1 tbsp red chili powder.
Add 1-1/2 tbsp ginger garlic paste, the juice of 4 lemons.
Add 8 small cardamoms,1/2bunch chopped mint leaves.
Add 4 chopped green chilies,8 black peppercorns and 4 cloves.
Marinate for ½ an hour.
Now cook the mutton on a low flame until the water dries completely.
Heat oil in a separate pan and fry 4 chopped onion until they turn golden brown in color.
Transfer the onions onto an absorbent paper to drain the excess oil.
When cool crush the onions.
Now boil 1kg rice with a mint leaves, 2green chilies, small cardamoms,1tsp black cumin, salt as required and 1tbsp vinegar.
Boil the rice till half done.
Grease the base of a skillet and spread a layer of rice.
Add the fried mutton on top of the rice flowed by half of the crushed onions.
Squeeze the juice of 2 lemons on top and top with the remaining rice.
Mix the food color in milk and drizzle on top of the rice.
Sprinkle the remaining crushed onions, lemon juice and 1 tbsp ghee.
Place the skillet on a griddle, cover and cook on a high for 5-10 minutes.
Then lower the flame , when the steam rises, turn the lame off and serve.