🇧🇩 Bangladeshi Cuisine

Muri Ghonto

Fish Head Rice

Prep Time 20 min

Servings 4

Difficulty Hard

Calories 472 kcal

An aromatic rice dish cooked with a large rohu fish head, potatoes, and fragrant spices — a uniquely Bengali delicacy that celebrates every part of the fish.

Ingredients

1 large rohu fish head, cleaned and halved
1.5 cups basmati rice, soaked 30 min
2 potatoes, cubed
1 onion, sliced
1 tbsp ginger paste
1 tsp turmeric
1 tsp cumin powder
1 tsp garam masala
2 bay leaves
3 green cardamom pods
3 tbsp mustard oil
Salt to taste
2 green chillies
3 cups water

Instructions

1 Fry fish head in mustard oil with turmeric and salt until golden on both sides. Remove.
2 In the same oil, fry bay leaves and cardamom. Add onions, cook until golden.
3 Add ginger paste, cumin, remaining turmeric. Cook 2 min.
4 Add potatoes, fry 3 min. Add drained rice, stir to coat in spices.
5 Place fish head on top of rice. Add water, green chillies, and salt.
6 Bring to a boil, cover tightly. Cook on lowest heat 25 min. Add garam masala, rest 10 min before serving.

Did You Know?

In Bengali culture, the fish head is the most prized part and is always offered to the most respected person at the table — serving muri ghonto is a sign of great honor.