Dust well and roll out the roti. Invert the bakeware you are going to use and measure out the dough required, making sure you keep 1 inch extra for hanging on the sides. Keep it aside.
Now, brush the bakeware with ghee all over.
First, spread a thin layer of rice.
Now, spread a thin layer of the stuffing.
Repeat a rice layer.
Drizzle ghee and sprinkle milk with saffron.
Repeat the layers, making sure the layers are thin and you add ghee and milk in between the layers.
The last layer has to be the rice layer.
Sprinkle fried onions, coriander leaves, mint leaves, fried cashews, raisins on top.
Cover the prepared dish with the dough and cut 1" extra so the dough can overhang the bowl.
Transfer the rice to a bakeware dish.
Cover the bowl with the cut chapati, before placing it, make sure to moist the edges.
Gently stick the edges with water to seal.
Place in a preheated oven for 10 - 12 minutes or till nice and golden.