Dry roast all the ingredients together mentioned under the Garam Masala section in a low heat until it gives a nice aroma. Allow it to cool down and then blend it to a fine powder.
In a vessel take the cleaned Mutton pieces, to this add in the Raw Papaya Paste, Ginger Garlic paste.
Next add in the Garam Masala Powder, Chilli powder, Turmeric powder, Lemon Juice and Salt.
And then add in the Curd, Green Chilli, Fried Onions, Coriander and Mint Leaves and mix well.
Next add in the milk mix well together and then allow it to marinate for 2 hours. Meanwhile soak the basmati rice and cook till its 50 % done. Soak the saffron in milk and set it aside.
Next take the vessel which is used to cook the biryani, spread it with ghee and then add in the Mutton masala and cook for 5 mins and switch off the heat.
Spread it with half of the rice. Top it with saffron soaked milk and then sprinkle few mint and coriander leaves.
Then top the vessel with the remaining basmati rice and then again sprinkle the fried onions, mint, coriander leave sand saffron milk. Finally add in the Biryani essence and Rice water.
Top it with ghee fried cashew nuts and raisins.
Now seal the vessel with atta and then close with the lid.
Slow cook in the lowest possible flame for about 45 mins. Once done open the vessel and fluff the rice. Yummy Hyderabadi Mutton dum biryani is ready to be served.