Recipe of Quick Muri Ghonto: Bengali Yellow Rice with Fish Head
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Speedy Muri Ghonto: Bengali Yellow Rice with Fish Head. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Muri Ghonto: Bengali Yellow Rice with Fish Head, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Muri Ghonto: Bengali Yellow Rice with Fish Head delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Muri Ghonto: Bengali Yellow Rice with Fish Head is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Muri Ghonto: Bengali Yellow Rice with Fish Head estimated approx 1 hour (prep to dish).
To begin with this recipe, we have to prepare a few components. You can have Muri Ghonto: Bengali Yellow Rice with Fish Head using 24 ingredients and 9 steps. Here is how you can achieve it.
This one’s my Maa’s another favourites- I guess, if she’s given to eat Fish (Any Kind & in any cooked Dishes), she’s just the happiest person on this earth... Similarly, is her atrocious craze about the Chocolates Be given in any form or variants... Hence, goes my extended heartfelt love for my most precious LADYLOVE- My Maa...if she’d not shown me this world, I’d not evidently been standing on my foot in whatever meagre capacity & capabilities I’ve achieved tdy...& also had not been sharing & learning, such wonderful recipes herein, with you guys Love You Maa....ALWAYS !!! Stay Home....Stay Safe....Stay Healthy & Please don’t forget to get the 2nd Dose for the COVID-19 Vaccination done this month itself !!! #motherslove #cooksnapchallenge #mothersday2021
Ingredients and spices that need to be Take to make Muri Ghonto: Bengali Yellow Rice with Fish Head:
- 400-500 gms Fish Head: Rohu or Katla Fish- Coated with some Salt & Turmeric & Fried to Dark Golden Brown & Set Aside
- 1-1.5tsp/s or To Taste Salt
- 1 tsp Sugar
- 1 tbsp (3 G) Paste: Ginger- Garlic & Green Chillies Paste
- 1/4 Cup Fresh Tomatoes: Finely Chopped
- 1 Cup Gobindobhog Rice/Kalijeera Rice or Basmati Rice: Better always, with the previous one than the latter
- 2 Potatoes: Medium- Cut into Small Cubes
- 3-4 Green Chillies: Slit
- 1/2 Cup Green Peas: Fresh or Frozen
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 2-3 tbsps Ghee
- 2-4 tbsps Cooking Oil: Any Veg. Oil
- Tempering Spices:
- 1-2 Bay Leaves
- 5-6 Black Peppercorns: Roughly Pounded
- 1 Star Anise
- 1 Black Cardamom
- 1 tsp Garam Masala Powder: Homemade
- 400-500 gms Water (Warm): To Boil the Rice & Cook the Pulao with the Fish Head
- as required Garnish: As per your own tastes
Steps to make to make Muri Ghonto: Bengali Yellow Rice with Fish Head
- First up: Wash, Clean & Soak the Rice for about 15 mins time, set aside...Apply some salt & turmeric powder to the fish head (divided into 2 halves) & fry them until dark golden brown- set aside
- Heat up a frying pan/wok/kadhai, over the medium-high flame & add in the oil & some ghee together (keep a tbsp of ghee, reserved for the later use)
- Add in the tempering spices: Sauté until they turn aromatic- Add in the chopped onions & the potatoes- sauté until translucent & reduces in its volume...then, goes in the 3G Paste- Sauté until the raw smell goes off
- Goes in the rest other dry & ground spices, keep stirring continuously until the oil surfaces up the pan- Add in the fried fish head & keep sautéing continuously until everything is nicely combined, add in the salt too at this point & mix it nicely with the rest of the bhuna Masalas in the pan
- On the other oven: Heat up another frying pan & sauté the soaked rice- Doing this will ensure that the rice doesn’t become brittle enough to break down easily & the rice becomes mushy- That’s what we’re not looking out for- The pulao/rice need be absolutely free flow
- Once done mix this fried rice into the other pan- Containing the Masalas & the sautéed fish heads...Give it all a really good mix until nicely combined and well incorporated...Checkout the seasonings at this point & adjust, if at all that’s required
- Once this is done: Pour in the measured warm water to it gently mix again, everything together- Cover it & allow it to cook for about 10-12 mins time, stirring occasionally in between, so as to avoid sticking to the bottom of the pan
- Turn off the flame, once it’s done: Add a dollop of ghee & Garam Masala Powder and mix everything well together until nicely combined, cover it back and let it sit on the hot oven for the next 10-15 mins time before serving it piping hot
- Dish out & Enjoy your platter with your choicest Raita, Salads or any other condiments you’d like to have with it...Or, simply have it as is...since it’s absolutely aromatic & extremely delicious & flavourful, in itself
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