Muri Ghanto or Fish Pulao or Fish head cooked with rice
Muri Ghanto or Fish Pulao or Fish head cooked with rice
Muri Ghonto is a very popular Bengali dish. This word muri in the comes from the word ” muro ” which means fish head and Ghonto usually means a mix of some things cooked together. Muri Ghonto is also made with dal and cabbage. Here I am cooking with Rice. Muri Ghanto is one of the signature dish from bangali cuisine.
Ingredients
For the Fish Marination
- Turmeric powder-1 teaspoon
- Red chilli Powder-1 teaspoon
- Garlic paste-1 tablespoon
- Salt to taste
For Ghanto
- Rehu or Roi fish head-3
- Fish pieces – 4
- Rice- 2 cup
- Potato- 3(cubed)
- Onions-6
- Green chilies – 8 or as per your taste
- Dry red chilli- 3
- Cumin seeds- 1/2 teaspoon
- Bay leaves- 2
- Cinnamon- 1″
- Small cardamom- 3-4
- Cloves- 2
- Ginger pests- 2 teaspoon
- Garlic pests- 2 teaspoon
- Cumin pests or powder-1 tablespoon
- Red chilies powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Salt to taste
- Sugar – 1 teaspoon
- Mustard oil- 5 tbsp for fish fry
- Clarified butter – 2 tablespoon
- Water – 4 cups
Method
1-Soak rice for 20-30 minutes ,wash and drain.
2-Marinate the fish head with turmeric powder, red chili powder, garlic paste and salt.
3-Heat 5 tbsp ( or more if the fish head is bigger ) of mustard oil in a wok. Fry the fish head well till nicely brown from all sides. Remove from oil and keep aside.
4-Heat 2 tbsp of clarified butteer in another wok. Add bay leaves, cumin seeds, small cardamon, cinnamon stick, cloves and dry red chilies.
5-Add onion sliced and cook till it change colour. After few minute add potatoes. When onion turn light brown.
6-Add garlic- ginger pests, cumin powder, turmeric powder and red chilies powder, stir very well.
7-Add the washed rice, mix gently. Cook for 5-6 minutes.
8-After 5-6 minutes add fish head and green chilies. Cook 2 minutes.
9-Add 4 cups water and garam masala powder. Add salt and sugar, reduce heat and cook over medium heat for 7-8 minutes. Cover and cook for 3-4 minutes.
10-Switch off heat. Add clarified butter and mix well. Cover and let it rest for 10 minutes.
11-serve hot with onion salad.
- Ingredients
- Turmeric powder-1 teaspoon
- Red chilli Powder-1 teaspoon
- Garlic paste-1 tablespoon
- Salt to taste
- Rehu or Roi fish head-3
- Fish pieces - 4
- Rice- 2 cup
- Potato- 3(cubed)
- Onions-6
- Green chilies - 8 or as per your taste
- Dry red chilli- 3
- Cumin seeds- ½ teaspoon
- Bay leaves- 2
- Cinnamon- 1"
- Small cardamom- 3-4
- Cloves- 2
- Ginger pests- 2 teaspoon
- Garlic pests- 2 teaspoon
- Cumin pests or powder-1 tablespoon
- Red chilies powder - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Salt to taste
- Sugar - 1 teaspoon
- Mustard oil- 5 tbsp for fish fry
- Clarified butter - 2 tablespoon
- Water - 4 cups
- Soak rice for 20-30 minutes ,wash and drain.
- Marinate the fish head with turmeric powder, red chili powder, garlic paste and salt.
- Heat 5 tbsp ( or more if the fish head is bigger ) of mustard oil in a wok. Fry the fish head well till nicely brown from all sides. Remove from oil and keep aside.
- Heat 2 tbsp of clarified butteer in another wok. Add bay leaves, cumin seeds, small cardamon, cinnamon stick, cloves and dry red chilies.
- Add onion sliced and cook till it change colour. After few minute add potatoes. When onion turn light brown.
- Add garlic- ginger pests, cumin powder, turmeric powder and red chilies powder, stir very well.
- Add the washed rice, mix gently. Cook for 5-6 minutes.
- After 5-6 minutes add fish head and green chilies. Cook 2 minutes.
- Add 4 cups water and garam masala powder. Add salt and sugar, reduce heat and cook over medium heat for 7-8 minutes. Cover and cook for 3-4 minutes.
- Switch off heat. Add clarified butter and mix well. Cover and let it rest for 10 minutes.
- serve hot with onion salad.
