how to make muri ghonto/fish head pulao
This is one of the popular traditional recipe of Bengalies. A king size rohu/katla fish head cooked with flavored rice with pure ghee and other spices, this is how to make muri ghonto/fish head pulao which goes well with hot steam rice in launch specially in Sunday.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4 Persons
Ingredients
- Rohu/katla Fish head-01
- Potatoes diced- 01
- Onions chopped- 01 medium
- Green chili-01
- Ginger paste -1/2 teaspoon
- Mustard oil for frying fish head-4 teaspoon
- Pure ghee -1 teaspoon
- Cumin seeds 1/2 teaspoon
- Turmeric powder 1 teaspoon
- Red chili powder 1 teaspoon
- Garam masala powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Bay leaves-02
- Rice soaked ¾ cup(govindobhog rice)
- Salt to taste
- Sugar-1/2 teaspoon
how to make muri ghonto/fish head pulao
- First, wash the fish head, rub with salt and turmeric powder.
- In a heated pan add mustard oil, fry the fish head and keep aside.
- In the same pan, add bay leaf, dry red chilies, cumin for tempering.
- As they splutter and sizzle add the potatoes, chopped onion, ginger paste and sauté for 2-3 minutes.
- Add turmeric powder, cumin powder, red chili powder and tomato. Cook for 3-4 minutes.
- Then add the soaked gobindorbhog rice, salt, sugar and mix it well. Add fish head and water and cover the lid and allow it to cook for 10 minutes in low flame.
- Open the lid and check the rice is boiled properly or not.
- Now sprinkle some garam masala and mix with pure ghee.
- Serve the muri ghonto with hot rice.