This is a traditional Bengali recipe. Muri Ghonto is generally prepared with fish head. This is a vegetarian version of the said dish which is also called "Chaal Potol" or Potol Er Pulao. Rice is a predominant ingredient, but I used slightly less of it as I cooked it in a curry form.
If making a pulao, increase the quantity of rice and cook it in ghee. It is prepared with govindo bhog rice for its great aroma, but in the absence of it, basmati rice is fine. The curry form can be had with steamed rice or any Indian bread.
- 10 parwals, scraped and chopped
- 1/4 cup rice, soaked for 30 minutes
- 3 tbsp. mustard oil
- 1 dry red chilly, broken into half
- 2 bay leaves
- 1" cinnamon
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 2 onions, chopped
- 1 tbsp. ginger-garlic paste
- 2 tomatoes, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. ghee (clarified butter)
Heat 1 tbsp. oil and shallow fry the parwals till light brown. Remove and keep aside. Heat remaining oil and temper with bay leaves, dry red chilly, cinnamon, cardamoms, cloves and cumin seeds.
After it stops spluttering, add the onions and fry on low flame till light brown. Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder and garam masala powder mixed with a little water.
Saute till oil separates from the sides of the pan. Then add the chopped tomatoes and continue to fry till well mashed up. Add the soaked rice and fry for a minute.
Then add the fried parwals, salt and 1 1/2 cups and cook, covered on low flame till the parwals turns soft and the gravy is slightly thick. Add the ghee and mix well. Serve, garnished with coriander leaves.