MuRi Ghonto: Bengali Yellow Rice 🍛 with Fish Head 🤤💁🏻♀️.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, muri ghonto: bengali yellow rice 🍛 with fish head 🤤💁🏻♀️. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook muri ghonto: bengali yellow rice 🍛 with fish head 🤤💁🏻♀️ using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make MuRi Ghonto: Bengali Yellow Rice 🍛 with Fish Head 🤤💁🏻♀️:
- {Make ready 400-500 gms of Fish Head: Rohu or Katla Fish- Coated with some Salt & Turmeric & Fried to Dark Golden Brown & Set Aside.
- {Prepare 1-1.5 of tsp/s or To Taste Salt.
- {Prepare 1 tsp of Sugar.
- {Get 1 tbsp (3 G) of Paste: Ginger- Garlic & Green Chillies Paste.
- {Make ready 1/4 Cup of Fresh Tomatoes: Finely Chopped.
- {Get 1 Cup of Gobindobhog Rice/Kalijeera Rice or Basmati Rice: Better always, with the previous one than the latter.
- {Prepare 2 of Potatoes: Medium- Cut into Small Cubes.
- {Get 3-4 of Green Chillies: Slit.
- {Get 1/2 Cup of Green Peas: Fresh or Frozen.
- {Take 1 tsp of Cumin Powder.
- {Take 1 tsp of Coriander Powder.
- {Make ready 1 tsp of Kashmiri Red Chilli Powder.
- {Make ready 1 tsp of Turmeric Powder.
- {Get 1/2 tsp of Red Chilli Powder.
- {Take 2-3 tbsps of Ghee.
- {Make ready 2-4 tbsps of Cooking Oil: Any Veg. Oil.
- {Prepare of Tempering Spices: 1-2 Bay Leaves.
- {Make ready 5-6 of Black Peppercorns: Roughly Pounded.
- {Get 1 of Star Anise.
- {Get 1 of Black Cardamom.
- {Prepare 1 tsp of Garam Masala Powder: Homemade.
- {Get 400-500 gms of Water (Warm): To Boil the Rice & Cook the Pulao with the Fish Head.
- {Take of Garnish: As per your own tastes.
Steps 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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