Bengali Muri Ghonto With Gobindo Bhog Rice From Sneha's Kitchen

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INGREDIENTS:-

Ruhu or katla fish head 1
Gabindo bhog rice 1 cup 
1 medium potato cubes ( boiled )
1 large chopped onion
1Tlsp ginger paste
1 Tlsp gerlic paste
2 Tlsp soaked raisins
Turmeric powder
Red chili powder
Cumin powder
Coriander powder
Garam masala powder
Whole garam masala
Bay leaves
Cumin seeds
Salt
Sugar
Ghee
Mustard oil

METHOD:-

At first , marinate the fish head with salt and turmeric powder. After 30 mins fry it untill golden brown. 

Then add 1Tlsp oil in kadai and fry the rice for 2 mins. and keep aside.

Then fry the potatoes with salt and turmeric. And keep them aside.

After that , heat oil and add  bay leaves , cumin seeds , red chilli , whole garam masala. 
Then add the chopped onion and fry till golden brown. 
Then add ginger & garlic paste and cook for 2 mins in medium flame. 
Then add the masala with some water and cook untill the oil separates. 
Next add the potatoes , rice and fish head , raisins and cook it for few minutes. Then add hot water and cook with lid untill the rice get boil .
Finally add ghee and garam masala powder and cover it for 5 mins on low flame .

SERVE:- Serve hot muri ghonto with rice.


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