2 ½ cups cooked rice

½ kg shrimps cooked in tomato/onion chutney
½ cup of dhunia chutney mixed with 2 tbsp dessicated coconut
Methods:


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.
Unmould on platter and serve with curry or yoghurt.


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