Best Hyderabadi Biryani

0) Slice onions and deep fry in oil till brown. Keep it aside
1) Basmati rice - boil till its half done.
2) Get raw papaya paste - add it to lamb pieces - and keep it in fridge for 8 hours.
3) To the marinated lamb pieces add green chillies, salt, haldi powder, red chilli powder, ginger paste, garlic paste, onions sliced and fried (dry and brown), rose petals, pudina(mint) leaves, dhaniya(coriander) add. curd. Mix well. Marinate for 30 mins.
4) On top of it add Rice add elaichi (cardomoms), cloves, kalli mirch, shaahee jeera, moti elaichi, daal chini (cinnamon stick), fried and dried brown onion, garam masala powder, kevda water, pudina(mint) leaves, saffron(mix a little in hot milk), ghee, rose petals, long cut ginger, rose water and kewra water.
5)Cover and cook for 40-45 mins in low flame. Seal it with wheat floor dough. You can put the vessel on a tava so that it doesn't get direct heat.