50 g Gobindobhog Rice (Basmati Rice can also be used)
500 g Potato (Medium Size)
2 Pieces Onion
1 Pieces Tomato
1 tsp Ginger paste
2 tsp Garlic paste
2 Pieces Bay leaf
2 Pieces Dry red chili
1 tsp Turmeric powder
1 tsp Bengali garam masala powder
1 tsp cumin powder/ jeera powder
1 tsp Red chili powder
1 tbsp Sugar
6 tbsp Mustard oil
1 tsp Ghee
1 tsp Tsp. Salt or
1 Tsp Cumin seed
Directions : Muri Ghanta #Rice Recipe
STEP 1.1 Fish Head (I have used the head of a 2.5 kg Katla Fish)Wash the Fish head thoroughly and cut into two halves and rub some turmeric powder and salt to the fish head and keep the pieces aside.
STEP 2.
Wash Rice properly and keep that aside too.
Cut Potatoes into small cubes; Chop Onion finely and make a puree of Tomato.
STEP 3.
Take Oil in a Deep Pan (preferably non-stick Pan) and fry fish head from both the side in medium flame for around 5-7 minutes till the fish head turns brownish in color.
STEP 4.
There shouldn't be any odor of uncooked fish in the head.
Strain the fish heads from the oil and keep them aside for fIn the same oil fry potatoes in medium flame, till those turn golden in color in at least ⅓rd cooked remove them from the oil.
STEP 5.
Now temper the Oil with Dry Red Chilies, Bay leaves, and Cumin seeds, and add chopped onions.
Cook for around 5-7 minutes on medium flame or till the onions turn golden brown in color.
STEP 6.
Now add Ginger-Garlic Paste and Pureed Tomato as well.
Cook until the aroma of uncooked tomatoes goes out completely in medium flame. Add rice to the mixture and cook on a medium flame for about 5 minutes. You can add little water if required.
STEP 7.
Add Turmeric Powder, Cumin Powder, Red Chilli powder, Sugar, and also Salt
Cook till the oil comes out from the mixture and rice turns a bit transparent in color.
STEP 8.
Break the fried Fish head into small pieces and add those in the pan along with the fried potatoes.
Add 2 Cups of Water and cover the pan with a lid and cook for around 15 minutes on low flame or till rice and potatoes cooked completely.
STEP 9.
Add Bengali Garam Masala Powder and Ghee to the Muri Ghonto.
Mix properly and then switch the flame off when the Water content reduced to ⅕th.
Switch the flame off and serve it hot with steamed rice.
Nutrition value
373
calories per serving
3 g Fat40 g Protein45 g Carbs7 g FiberOther
Current Totals
3 g Fat
40 g Protein
45 g Carbs
7 g Fiber
MacroNutrients
Carbs
45 g
Protein
40 g
Fiber
7 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
106 mg
Iron
2 mg
Vitamin A
7275 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
225 mg
Vitamin B9
2380 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
82 mg
Manganese
1 mg
Phosphorus
463 mg
Selenium
86 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
