Grind the raw papaya peel, green chillies, ginger, mint and coriander leaves into a fine paste.
Mix the paste with yogurt and salt.
Slice the chicken pieces and rub the marinade into them.
Marinate in the refrigerator for at least 4 hours.
In a large vessel, combine the rice, water, half the whole spices, salt and cook till the rice is semi-cooked.
Drain the excess liquid and spread the rice on a plate to cool.
Heat the clarified butter in a heavy bottomed pan until hot and fry the remaining whole spices for few seconds.
Add the chopped onions and fry on a medium level till they become golden brown.
In a large heavy-bottomed pan, add some hot melted clarified butter, a layer of chicken with the marinade, a layer of the rice topped with a portion of nuts, lemon juice, curry leaves and saffron milk.
In this way, arrange alternate layers of melted clarified butter, chicken, rice, nuts, lemon juice, curry leaves and saffron milk till they are used up.
Make sure the topmost layer is of rice topped with melted clarified butter, nuts, lemon juice, curry leaves and saffron milk.
Spread the aluminium foil on the top of the pan and cover it with a tight fitting lid.
Cook on a high level for about 5 minutes.
Reduce the heat to low level and cook it for about 45 minutes.