Recipe of Speedy Muri ghonto/Bengali fish head with rice

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

1. Make ready 1 Fish head of katla fish
2. Prepare 1/2 cup gobindobhog/basmati rice
3. Take 1 big potato cut into cubes
4. Prepare 1 cup cauliflower florets
5. Take 3-4 green chilies
6. Take 1 cinnamon stick
7. Make ready 5-6 elaichi/cardamom
8. Make ready 1/4 teaspoon whole cumin
9. Take 2 bay leaves
10. Prepare 2 onions thinly sliced
11. Get 2 teaspoons ginger paste
12. Get 1 tomato finely chopped
13. Take 2 teaspoons garlic paste
14. Take 1 +1 teaspoon turmeric powder
15. Take 1 teaspoon cumin powder
16. Get 6 tablespoons mustard oil or any cooking oil
17. Take to taste Salt
18. Make ready 1 teaspoon ghee
19. Take 1 teaspoon 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:

1. Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside.
2. In another vessel, wash the rice and keep aside.
3. 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.
4. Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

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. 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.

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