Bengali Murighonto - a pulao like side dish with fish head and rice

Muri Ghonto is an authentic Bengali preparation cooked with fish head (Rohu or Katla) and rice. Though the name is a bit weired but Muri Ghonto is one of the signature dishes from Bengali Cuisine and we mostly eat it with plain rice. Bengalis are known for their preference of eating Rice. But this is a side dish prepared with rice but tastes like a Pulao. This is one of the common dishes served in lunch in the Bengali Marriages. This is not an easy or quick dish but the taste and aroma is worth the extra effort.  

Preparation Time: - 15 min

Cooking Time: - 30 min

Servings: - 5~6 persons

Ingredients:

1. 150 gm Gobindobhog rice. You can use Basmati Rice or Jeera Rice.
2. 4 medium Potatos
3. 1 big fish head of Katla or Rohu divided into two parts. I used Katla fish head.
4. 2 Bay leaves
5. 1 tsp cumin seeds
6. 1 tsp cumin powder
7. 1 inch cinnamon sticks cut into 4 pieces
8. 2 cloves (Laung)
9. 1 Green Cardamom – only seeds
10. Handful of fresh Green Peas (optional)
11. 2 green Chili slitted – one for cooking and one for garnishing
12. 1 tsp Turmeric Powder
13. 2 tbsp fresh Yogurt / Curd
14. 1 large sized onion chopped
15. 2 tbsp Ginger paste – I made I from fresh ginger in pestle and mortar but you can use readymade ginger paste also.
16. 1 tsp Kashmiri red chili powder – I prefer this as it is less spicy but you can use normal red chili powder also. Even you can increase the amount here according to your taste
17. 9 tbsp Mustard Oil as it is authentic Bengali cuisine. You can use any vegetable oil if you prefer
18. 1 tsp Sugar
19. Handful of Raisin (optional)
20. ½ tsp Garam Masala powder
21. 2 tsp Ghee
22. Salt to taste

Preparation:-

1. Cut the Potato into cubes. Chop the onion. Keep aside.
   
2. Wash Fish head thoroughly and cut into two halves. Marinate the same with turmeric powder and sat.
   
3. Wash the rice properly and dry the same. Keep aside.
4. Beat the curd and keep aside.
5. Take a heavy-bottom Kadai or Tawa and add heat 1 tbsp oil in high heat.
6. When the oil heats up turn the burner into medium setting and fry the rice till white. It should take less than a minute.
   
7. Use the same vessel and heat 2 tbsp oil in high heat.
8. When the oil heats up turn the burner into medium setting and fry the potatoes till golden brown. Keep aside.
   
9. In the same way fry the fish head till brown with 3 tbsp oil.
   
10. Now the main preparation starts. Heat rest of the oil in the same kadai.
11. Then, add bay leaves, cumin seeds, cardamom, cloves, cinnamon and 1 green chili.
    
12. Wait till it splutters. Now, add onion and fry till they turn golden brown
13. Now add ginger paste and sauté for few seconds.
14. Add Kashmiri red chili powder, turmeric powder and cumin powder to the mixture. Also pour the beaten curd, sugar and salt.
15. Stir and mix well. Cook for 2 minutes
    
16. Add the rice and mix well.
    
17. Wait till the oil comes out from the mixture and rice turns a bit transparent in colour.
18. Break the fried fish head into small pieces and add to the mixture alongwith the fried potatoes.
    
19. Add peas and sufficient water.
    
20. Now cover the pan with lid and cook 15 minutes in low flame.
21. Check if rice and potatoes are properly boiled.
    
22. Add Ghee, garam masala and handful of raisins.
23. Mix properly and sauté for a minute.
24. Turn the flame off and your dish is ready.
    

Serve hot as Side dish to plain rice with dal (lentil) and lemon.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.