Blend together all the ingredients for the green chutney using only as much water as needed.

Ideally, blend together the coconut and coriander first before adding the other ingredients to get a nice smooth paste.

Make a smooth paste out of the garlic, red chillies, tomatoes and the spices.

In a pan, heat the ghee and fry the onions until golden brown.

Add in the spice paste and saute until everything is mixed well.

Add in the prawns into this mixture along with a little water and allow them to cook for 5 - 7 minutes until tender.

Add in the slit green chilies and the vinegar. Simmer for another 3 - 5 minutes and then set aside.

Wash and soak the rice in some water for about 15 - 20 minutes.

Heat a saucepan of boiling water and salt.

Once the water has come to a rolling boil, add in the rice and allow them to cook for 10 - 15 minutes until they are tender. Strain out the water and set aside.

Dry roast the saffron in a smaller pan. Mix it in with the milk and set aside.

In another container, take about half the rice and mix it with the saffron to get a nice yellow colour.

Grease a mould that you would like to use like a bundt pan or a deep round glass bowl with some oil.

Add in the saffron rice first. Then add the green chutney layer.

Next add in some white rice. Follow that up with the red prawn layer

Finish off with the white rice. Press each layer slightly but not firmly.

Take a large platter and tip the mould into the platter so that the layer of saffron rice now comes on the top.

Serve hot with raita.

If you're making this recipe using Bawi Bride's method then heat up the green chutney in a pan and add in your prawns here. Cover and cook in very little water until the prawns are tender.

In the red chutney, add in the mutton mince instead of the prawns and skip out the vinegar.

You can also garnish this rice with fried dry fruits like cashews and raisins as well as fried onion and finely chopped coriander.