1. Cook the rice in a large pan of salted water to which add 3 tablespoons of ghee, the bay leaves and peppercorns. When soft strain the rice through a colander and sprinkle half the coriander.
2. Grind the masalas with the help of a quarter cup water. Set aside.
3. Wash the tomatoes, skin and deseed. Add one cup water and liquidise to a pulp.
4. Cut the lady fingers finely, apply salt and deep fry till crisp. Place one cup of ghee in a large, heavy based fry pan. Wash and salt the fish fillets and fry very lightly on both sides in small batches and set aside. It does not matter if they are slightly raw. Put the ghee left in the pan on top of the cooked rice.
Take a heavy bottomed vessel. Place one cup of ghee in it and fry the masala well till it gives off a delicious aroma. Spread the masala evenly over the bottom of the vessel and place the half fried fillets on top. Lower the flame and slowly cook the fish turning the fillets once or twice. Add the tomato pulp, oregano, sugar and salt to taste. Shake the pan from side to side. Cover the vessel and simmer till a thick gravy remains. Sprinkle the gravy with the remaining coriander.
Take a rectangular oven dish. Place half the rice at the bottom and cover with the fish gravy. Top with the remaining rice and sliced boiled eggs. Sprinkle the fried lady fingers on top. You can heat this pulao in the oven for ten minutes before serving.