Muri Ghonto (মুড়ি ঘণ্ট)

A unique Bengali dish of rice cooked with fish head and spices — deeply flavourful and traditional.

Cuisine: Bengali (West Bengal) · Style: Rice Bowl · Protein: Fish · Total time: 45 minutes · Difficulty: medium · Servings: 4 · Spice: 2/5

Ingredients

• 1 large Rohu fish head
• 1 cup Gobindobhog or short-grain rice, soaked
• 1 tsp turmeric
• 1 bay leaf
• 2 green cardamom
• 1 tsp cumin seeds
• 1 tsp ginger paste
• 1 tsp sugar
• 2 tbsp ghee
• 3 tbsp mustard oil
• Salt to taste

Steps

1. Fry the fish head in mustard oil until golden. Break into pieces.
2. In the same oil, temper cumin, bay leaf, and cardamom.
3. Add soaked rice and fry for 2 minutes.
4. Add turmeric, ginger paste, salt, and sugar.
5. Add water (1.5x rice volume) and the fish head pieces.
6. Cook covered on low heat until rice is done and dry.
7. Finish with ghee. Serve as a standalone dish.

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