Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice. So let me share a vegetarian version made with cauliflower and following the same method. It turned out real yummy.
The quantity of rice can be adjusted according to individual preference. I gave a tempering of bay leaves, whole garam masala and cumin seeds in mustard oil. The end product was flavoured with garam masala powder and ghee for some lingering aroma. Enjoy it as a side dish with either rice or chapattis.
- 1 medium size cauliflower, cut into florets
- 1/4 cup rice, soaked for 30 minutes
- 3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tomato, chopped
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1 tsp. ghee
- 1 tsp. coriander leaves, chopped
Heat 1 tbsp. oil in a pan and fry the cauliflower lightly. Drain and keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Add the onion and stir fry till light brown.. Then add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates.
Add the tomatoes and continue to sauté till it is nicely mashed up. Add the soaked rice and mix everything well.
Add the fried cauliflower, green chilies and 1 cup water. Cover and simmer till the rice and cauliflower are well cooked.
Add the garam masala powder and ghee and give it a stir. Cover for 2 minutes and then transfer to a serving bowl. Garnish with coriander leaves and serve with either rice or chapatti.
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