Muri ghonto (fish-head pulao)

Ingredients

• 1 large rohu or katla head, cut in 2–4 pieces
• ½ cup Gobindobhog or other short-grain aromatic rice, washed and drained
• 2 potatoes, cubed
• 1 onion, finely chopped
• 1 tsp ginger paste
• 1 tsp turmeric, 1 tsp cumin powder, 1 tsp red chilli powder
• 2 bay leaves, 3 cardamoms, 3 cloves, 1 small stick cinnamon
• 1 tsp sugar
• 4 tbsp mustard oil and 1 tbsp ghee
• ½ tsp garam masala powder
• Salt to taste

Method

1. Rub the fish head with salt and turmeric and fry it well in mustard oil. Break it into pieces once fried.
2. Smear the rice with a little ghee and salt and keep aside.
3. In the same oil add bay leaves and whole spices, then the onion. Fry until golden.
4. Add potatoes, ginger, cumin and chilli powders and fry for 3–4 minutes.
5. Add the rice and stir for 2 minutes. Add 1½ cups hot water, salt and sugar. Cover and cook until the rice is nearly done.
6. Mix in the fish-head pieces, cover and cook until dry. Finish with ghee and garam masala.