2 ½ cups cooked rice

½ kg shrimps cooked in tomato/onion chutney

½ cup of dhunia chutney mixed with 2 tbsp dessicated coconut

Place a layer of rice in a greased baking mould.  Spread a layer of dhunia/coconut chutney over this.  Place a layer of rice over green layer.

Spread layer of shrimp and tomato chutney over rice.  Finally cover with rest of rice.   Sprinkle with (1/2 cup milk mixed with 2 tbsp ghee) and bake for ½ an hour in 300OF (150oF) oven.