Murighonto

Cuisines

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Recipe

Ingredients

200 grams	rohu fish head
1 cup	basmati rice
2 tablespoons	mustard oil
1 medium	onion, finely sliced
1 teaspoon	ginger paste
1 teaspoon	garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
2 medium	potatoes, peeled and cubed
2 cups	water
—	salt to taste
2	green chilies, slit
1 tablespoon	ghee
1	bay leaf
1 inch	cinnamon stick
2	green cardamoms
4	cloves
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
2. 2 Clean the fish head and marinate it with a little turmeric powder and salt for 10 minutes.
3. 3 Heat mustard oil in a pan and fry the fish head until golden brown. Remove and set aside.
4. 4 In the same oil, add bay leaf, cinnamon stick, cardamoms, and cloves. Sauté until fragrant.
5. 5 Add the sliced onions and sauté until they turn golden brown.
6. 6 Stir in the ginger and garlic paste, and sauté for another minute.
7. 7 Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
8. 8 Add the cubed potatoes and sauté for 3-4 minutes.
9. 9 Add the soaked and drained rice to the pan and stir gently to combine with the spices.
10. 10 Pour in 2 cups of water, add salt to taste, and bring to a boil.
11. 11 Lower the heat, cover, and let it simmer until the rice is almost cooked.
12. 12 Break the fried fish head into smaller pieces and add to the rice along with the slit green chilies.
13. 13 Cover and cook on low heat until the rice is fully cooked and the flavors are well combined.
14. 14 Finish with a tablespoon of ghee and garnish with chopped coriander leaves before serving.