Muri Ghonto

Muri Ghonto
2016-10-26 17:22:02

Serves 5
The best Bengali Dish is out here ! The easy way !

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Prep Time
20 min

Cook Time
40 min

Total Time
1 hr

Prep Time
20 min

Cook Time
40 min

Total Time
1 hr

  1. 1 Head of Catla Fish (Large)
  2. 100 gram Basmati Rice
  3. 4 Chopped Potatoes
  4. 2 Chopped Onions
  5. 1/4 tsp Cumin Seeds
  6. 2 Bay Leaf
  7. 2 Dried Red Chilli
  8. 2 Cardamon
  9. 2 Cloves
  10. 2 Cinnamon
  11. 1 Cup Mustard Oil
  12. 2 tsp Red Chilli Powder
  13. 1/2 tsp Turmeric Powder
  14. 1/2 tsp Cumin Powder
  15. 3 Ghee (Clarified Butter )
  16. 1 tsp Ginger Paste
  17. 1 tsp Garlic Paste
  18. 25 gram Raisins
  19. 25 gram Cashew Nuts
  20. 6 Green Chillies
  21. Salt and Sugar to taste
  1. Clean the head of Catla fish. Remember to wash it properly.
  2. Fry the head in a pan for 5 minutes.
  3. Pick up the head and keep it in a late. Fry the potatoes in same oil for 5 mins in low steam.
  4. Pour 1/2 cup oil in the fried oil and preheat it for 3 mins, add dried chilies, bay leaf, cumin seeds, cardamon, cloves and cinnamon.
  5. Put the onions in the oil. Fry and stir it for 3 mins.
  6. Put the rice in the oil pan. Remember to wash it 3 times before.
  7. Add salt, turmeric powder, red chilli powder and cumin powder and stir well for 5 mins.
  8. Add potatoes and pour one and half-cup of water.
  9. Add the fish’s head and stir it. Add Clarified Butter and put a lid. Let it remain same for 10 minutes.
  10. Open the lid and check if the rice is ready, if it’s ready add raisins and cashew nuts and stir for 3 minutes. If it’s not ready put the lid for 3 more minutes before add the raisins and cashew.
  11. It’s ready, serve well.
By Sonali Dutt

Muri Ghonto was originally published on Recipes


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