MURI GHONTO

Ingredients :

Ø  Gobindo Bhog Rice               ~   500 gms

Ø  Large Ruhi Fish Head only   ~   1 no cut into 4 pcs

Ø  Large Onion (Piyaj)               ~  2 nos. grated

Ø  Garlic (Lasun)                       ~  10 flakes ground to a paste

Ø  Ginger (Ada)                         ~  1½ inches ground to a paste

Ø  Cumin Powder (Jeera Guro)            ~     1 teaspoon

Ø  Red Chillie Powder (Guro Lanka)    ~     1 teaspoon

Ø  Turmeric Powder (Guro Halud)        ~     1/2 teaspoon

Ø  Sugar                                    ~    2 teaspoons

Ø  Bay Leaves (Tejpata)           ~    2 nos.

Ø  Garam Masala Powder         ~    1/2 teaspoon

Ø  Ghee                                     ~    4 teaspoons

Ø  Mustard Oil                           ~    As required

Method Of Preparation :

Ø  Wash the rice thoroughly and dry it up by spreading it on a piece of newspaper.

Ø  Marinate the fish with turmeric powder and salt, deep fry till reddish colour and keep aside.

Ø  In the remaining oil add bay leaves and fry for a few seconds.

Ø  Add onion and stirfry till onion turns into golden brown colour.

Ø  Add ginger paste, garlic paste, turmeric powder, cumin powder and red chillie powder and stirfry till oil seperates from the mixture.

Ø  Add the rice and cook for 5 minutes in a low flame.

Ø  Increase the flame and add approximately 700ml of water and boil till the rice is cooked.

Ø  Add the fish, sugar and salt and blend the mixture well stirring continuously.

Ø  Add ghee and garam masala and stir continuously till the excess water evaporates and the mixture acquires a thick consistency.

Your MURI GHONTO is ready to be served.

*** ENJOY ***