An elegant main dish for a special occasion meal, that may be served with a raitha or a curry. Use the best possible variety of rice for this dish. Many varieties of fish, like King Fish, Pomfret, Snapper etc. may be used in this recipe. The heat from green chillies and chilli powder may be adjusted by preference, and according to the chosen accompaniment. If the pulao is served with a raitha, it can have more green chillies and chilli powder while the same can be reduced if served with a curry.
Deep fry the sliced onions for garnish in moderately hot oil till golden brown. Drain on kitchen paper and reserve (Frying them in small batches, without overloading the oil. ensures best results). Deep fry the potato juliennes in the same oil until golden brown. Drain and reserve. Wash the rice well and drain. Add 2 ½ cups of water and leave aside to soak for 15-20 minutes. Combine tomato puree with coconut milk. Add enough water to make it 2 cups and reserve.
While the rice is soaking, prepare the seasoning for the koftas. Heat the oil in a fry pan. Add garlic and ginger, cook stirring till aromatic. Add the onion and cook stirring till it turns light brown. Add green chillies, chilli powder and garam masala powder. Stir briefly and remove from fire.
Place the rice, with the soaking water, over the cooking plate in Panasonic Automatic Cooker's cooking pan. Add the tomato puree and coconut milk mixture. Heat the oil or ghee in a small fry pan. Add cloves, cardamoms, cinnamon and bay leaves. Stir for few seconds. Add the pepper corns, green chillies, chilli powder, stir briefly. Remove from fire and add to the rice in the cooker. Add salt to taste and mix gently. Cover the cooking pan with the lid and flip the switch to ‘Cooking’. Lightly season the fish slices with salt and pepper and place in the steaming basket of your Panasonic Automatic Cooker. When the contents in the cooker begin to boil, place the steaming basket in position and cover with the lid. Let the fish steam till just cooked, for about 6-8 minutes (Avoid over cooking). Remove the steaming basket and replace the lid on the cooking pan.
When the fish is cool enough to handle, discard the skin and bones. Flake the flesh, and add to the prepared seasoning. Break the bread slice into pieces and powder in the chutney jar of Panasonic Mixer Grinder. Add it to the fish mixture.
Add salt and knead the mixture well till it holds together. Taste and correct the seasoning.
Shape the mixture into lime size balls and deep fry in hot oil till golden brown (They may be fried in the same oil which was used for frying the garnish).
When the pulao in the cooker is done, the switch will move to ‘Keep Warm’. Leave the dish without disturbing it for 10-15 minutes. Then add the koftas, fried onions and potato juliennes. Mix gently with a light and flat spatula without breaking the rice grains. Replace the lid and leave on ‘Keep Warm’ for 15 more minutes for the flavours to blend. Serve hot with a raitha or curry.