Wash and soak the rice in water for one hour

Apply salt, papaya peel, minced ginger,

minced garlic and garam masala to the pre cut lamb

Mix the greens and marinate for a 2- 3 hours

In the mean time fry the sliced onions until golden brown and allow to cool

Mix the curd, lime juice, fried onions and oil. Add to the marinated meat and keep on the side

In a cooking handi (traditional heavy bottomed pot) boil 3 litres water with salt and garam masala. Drain the water

Add the rice to the boiling water and bring to a rapid boil, drain the water, spread the rice on the meat. Mix cream and milk along with 100 ml of the drained rice water. Pour over the rice and meat evenly

Seal the edges of the container with aluminum foil and cook on high heat until it starts to steam

Cook on dum (traditional Indian method of cooking by covering and simmering on a very slow flame) for approximately 30 minutes, remove from heat and leave covered for a further lid be till another 30 minutes

Mix the desi ghee (pure ghee) with the biryani and serve

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