Muri ghonto/Bengali fish head with rice. Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice. Muri Ghonto or A Dry Rice Dish With #Fish Head is an Authentic Bengali dish, prepared with rice and pre- fried fish-head where both are cooked together. Bengali Fish Head and Rice Mishmash.

Muri ghonto/Bengali fish head with rice Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice. Muri Ghonto, or Fish head curry with Gobindobhog Rice is a signature Bengali delicacy from the traditional kitchens of Bengal. Muri Ghonto or A Dry Rice Dish With Fish Headis an Authentic Bengali dish Clean the fish head carefully.

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, muri ghonto/bengali fish head with rice. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Muri ghonto/Bengali fish head with rice is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look fantastic. Muri ghonto/Bengali fish head with rice is something that I've loved my whole life.

Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice. Muri Ghonto or A Dry Rice Dish With #Fish Head is an Authentic Bengali dish, prepared with rice and pre- fried fish-head where both are cooked together. Bengali Fish Head and Rice Mishmash.

To begin with this recipe, we must prepare a few components. You can have muri ghonto/bengali fish head with rice using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Muri ghonto/Bengali fish head with rice:

{Make ready 1 of Fish head of katla fish.
{Take 1/2 cup of gobindobhog/basmati rice.
{Prepare 1 of big potato cut into cubes.
{Take 1 cup of cauliflower florets.
{Take 3-4 of green chilies.
{Take 1 of cinnamon stick.
{Make ready 5-6 of elaichi/cardamom.
{Make ready 1/4 teaspoon of whole cumin.
{Take 2 of bay leaves.
{Make ready 2 of onions thinly sliced.
{Take 2 teaspoons of ginger paste.
{Get 1 of tomato finely chopped.
{Prepare 2 teaspoons of garlic paste.
{Prepare 1 +1 teaspoon of turmeric powder.
{Take 1 teaspoon of cumin powder.
{Make ready 6 tablespoons of mustard oil or any cooking oil.
{Make ready to taste of Salt.
{Get 1 teaspoon of ghee.
{Take 1 teaspoon of red chilli powder(optional).

Muri ghonto is an authentic Bengali dish, where the Rohu/Katla fish head is cooked with flavorful rice like Gobindo Bhog Chal. Gobindo Bhog Chal is only available is Bengal. But if you are outside of Bengal, you may use good quality Basmati rice for 'Muri Ghonto'. Generally we make Muri Ghonto with Gobindobhog rice.but recently I came to know that it's also made with chire or flattened rice sometimes.

Instructions to make Muri ghonto/Bengali fish head with rice:

Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside..
In another vessel, wash the rice and keep aside..
Take a kadhai/pan, add the oil and heat it. To the hot oil add the fish head and fry them properly till the raw smell is gone. Remove the fish head and keep them aside..
Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside..
Add more oil if required. To the same oil add whole cumin, bay leaves, elaichi, cinnamon stick and fry for a minute till you get the aroma of the spices. Now, add the sliced onions and fry till they become translucent and slightly golden..
Add the turmeric powder, cumin powder, red chilli powder and salt. Add the ginger, garlic paste, green chilies and tomatoes. Stir till the raw smell of tomatoes goes away..
Now, add the soaked rice and stir for 1 minute. Stir till oil comes out of the mixture. Now, add about 2 cups of water and also add the fried potatoes and cauliflower..
Meanwhile, break the fish head into small pieces and add the pieces at this point. Continue cooking till the rice and veggies are cooked properly..
Continue cooking till the rice and veggies are cooked properly. Reduce the water such that it is not absolutely dry as polao nor as watery as jhol/soup. Add the ghee before turning off the flame..

I got this recipe from my friend, which belonged to her grandmother. In Bengali ceremony preparing any dish with fish head is a very good sign. There are plenty of dishes where they use fish head. I learned this dish from my mom. There are also some variations of muri ghonto.

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