INTRODUCTION

Muri Ghanto is one of the most famous and popular dish of east India and Bangladesh, especially cooked in West Bengal. Muri Ghanto is a non vegetarian dish. It is cooked in two ways - with Gobinda Bhog Rice and another with Cheda.

INGREDIENTS : -

1. Gobinda Bhog Rice - 100 gms

2. Fish Head - 2 pieces

3. Ghee - for frying purpose

4. Chopped Potatos - 2 potatoes

5 Salt - according to taste

6. Red chilli powder - 1 teaspoon

7. Turmeric powder - 1 teaspoon

8. Cumin powder - 1 big spoon

9. Panch phodan - 1 teaspoon

10. Garlic paste - 2 big spoon

11. Green Chilli paste - 2 big spoon

12. Tej Patta - 2 big leaves

13.  Dry Red Chilli - 1 piece

14. Dry fruits

15. Garam Masala Powder - 1 teaspoon

PROCEDURE : -

Pour rice in "Kadhahi" and start frying it in ghee till it becomes little pink in colour. Take out rice in a container and start frying chopped potatoes and then the fish heads. Now put tej patta, dry red chilli, panch phodan in ghee. Add garlic paste and chilli paste also. Keep stiring it at low temperature. Add salt, cumin powder, turmeric powder and red chilli and keep stiring. Add fried rice, fried potato and fried fish head in the mixture. Finally add some water to cook the rice for atleast 15 - 20 mins.  For good flavours, add garam masala.

GARNISH : -

Once the rice is cooked, place the fish head in the middle of the plate and cover its side with rice. Start garnishing it with salad and fried dry fruits. Add little ghee on top of the rice. Place two green chilli which will give flavour and colour to your recipe.

COOKING TIME : -

In totality, it would take 1 hour to complete the whole dish together with garnishing.

TIPS : -

1. Instead of Gobindo Bhog Rice, you may also take Cheda.

2. You can serve this dish in all types of special occasions like marriage, Jamai Shosti or Bhatridwitiya, etc.

 Serve hot Muri Ghanto. People would love and enjoy this dish. Try once at home. Have Fun!