Step-by-Step Guide to Make Speedy Muri ghonto/Bengali fish head with rice
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Muri ghonto/Bengali fish head with rice. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Muri ghonto/Bengali fish head with rice, 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 fish head with rice 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 fish head with rice is 4 servings. 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 fish head with rice estimated approx 40 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Muri ghonto/Bengali fish head with rice using 19 ingredients and 9 steps. Here is how you cook it.
Muri ghonto is a traditional dish of Bengali cuisine. Muri or muro stands for head. Muri ghonto is a mishmash of rice, potatoes, cauliflower, fish head (mostly katla/rohu head). This is a classical Bengali dish which is been prepared in Bengali households since ages. I have learnt to prepare this from my mother and she inherited this recipe from her mother. #ebook #post8 #grandma
Ingredients and spices that need to be Take to make Muri ghonto/Bengali fish head with rice:
- 1 Fish head of katla fish
- 1/2 cup gobindobhog/basmati rice
- 1 big potato cut into cubes
- 1 cup cauliflower florets
- 3-4 green chilies
- 1 cinnamon stick
- 5-6 elaichi/cardamom
- 1/4 teaspoon whole cumin
- 2 bay leaves
- 2 onions thinly sliced
- 2 teaspoons ginger paste
- 1 tomato finely chopped
- 2 teaspoons garlic paste
- 1 +1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 6 tablespoons mustard oil or any cooking oil
- to taste Salt
- 1 teaspoon ghee
- 1 teaspoon red chilli powder(optional)
Steps to make 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.
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