Fish Head Pulao (Muri Ghonto - Bengali Style)

          If you are a fish head lover and a bit of an adventurous type, then go ahead and try this fish head pulao. It is a one pot meal that can be relished just as it is, with some sliced onion (opt) and lemon wedges. You need nothing else. I have used Hilsa (Ilish Maach) fish head but you can try with any other fish head too. 

           This recipe is almost similar to the traditional Bengali homemade delicacy called Muri Ghonto, where fish head is cooked with rice. But there is a slight twist here. I increased the quantity of rice and pressure cooked it to make a pulao. I also kept the fish head whole and did not break it. It turned out real yum. The addition of ghee to the end product enhances the flavour and aroma of the dish, which is simply divine. So check out the step by step pictorial recipe to prepare it.


         

• 1 fish head, cut into half
• 1 cup Basmati rice, soaked for 30 minutes
• 1 medium potato, cubed
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 1-2 dry red chilies
• 4 tbsp. mustard oil
• 1 tsp. ghee 
• 1 tsp. coriander leaves, chopped

          Marinate the fish head with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water. keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Then fry the fish head till golden in colour. Drain and keep aside. 

          Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves.

          Add the onion and fry till golden brown. Add the spice paste and sauté till the oil separates.

          Add the drained rice and fry for 2 minutes. Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles.

          When done, fluff it up with a fork and serve, garnished with coriander leaves. 






Note - You may crush the fish head as you cook, but I preferred to keep it whole. 

                       Heat oil & fry potatoes & fish head separately till golden. Drain &
                       keep aside. 

                      Temper same oil with bay leaves, red chilies, cumin seeds, cinnamon, 
                      cardamoms & cloves. Add onion & fry till golden brown.

                       Add the spice paste and sauté till the oil separates.

                       Add the drained rice and fry for 2 minutes. 

                     Arrange fried potatoes & fish head. Pour 1 & 3/4 cups water & ghee. 
                     Pressure cook for 2 whistles.

                                Fluff with a fork & serve, garnished with coriander leaves.