Ingredients :
1) 1 medium sized Rohu Fish Head (fried till golden brown)
2) Two medium sized potatoes (diced and fried till golden brown)
3) 2 medium sized onions, 4 cloves of garlic and ½ inch ginger (all of it into a paste)
4) Cumin seed powder 1 tsp
5) Coriander seed powder ½ tsp
6) Turmeric powder ½ tsp
7) Garam masala powder ½ tsp
8) Red chilly powder / green chillies (as per taste)
9) Salt to taste
10) 1 bay leaf and 1 dried red chilly.
11) Oil
12) Ghee
13) Rice (soak ¼ cup of dehradun / basmati/ atap rice in water for 1 hour)
Procedure :
Take a pressure cooker and heat it . Put some oil in it and a tsp of ghee too (being health conscious, we need the flavour of the ghee). Put in a bay leaf and a dried red chilly. Once they are tempered, add the onion-ginger-grarlic paste and fry till the oil separates. Now add the fried diced potatoes. Then add coriander powder, cumin seed powder, turmeric powder, garam masala powder, and red chilly powder. Mix for sometime.
Strain the soaked rice and add it in the pressure cooker with the masala . Break the fried rohu fish head into small pieces and put them in the pressure cooker. Now add the salt as per your taste. Mix all of these well and add about 1 ½ cup of warm water. Now put the lid on and wait for a whistle.
Generally the muri ghonto is ready in 1 whistle in my pressure cooker . but you may have to check whether it needs another whistle or not.
The muri ghonto is ready to serve. If you miss the smell of the ghee that lingered when your mother or granny cooked, put in some ghee at the top before serving.
1) 1 medium sized Rohu Fish Head (fried till golden brown)
2) Two medium sized potatoes (diced and fried till golden brown)
3) 2 medium sized onions, 4 cloves of garlic and ½ inch ginger (all of it into a paste)
4) Cumin seed powder 1 tsp
5) Coriander seed powder ½ tsp
6) Turmeric powder ½ tsp
7) Garam masala powder ½ tsp
8) Red chilly powder / green chillies (as per taste)
9) Salt to taste
10) 1 bay leaf and 1 dried red chilly.
11) Oil
12) Ghee
13) Rice (soak ¼ cup of dehradun / basmati/ atap rice in water for 1 hour)
Procedure :
Take a pressure cooker and heat it . Put some oil in it and a tsp of ghee too (being health conscious, we need the flavour of the ghee). Put in a bay leaf and a dried red chilly. Once they are tempered, add the onion-ginger-grarlic paste and fry till the oil separates. Now add the fried diced potatoes. Then add coriander powder, cumin seed powder, turmeric powder, garam masala powder, and red chilly powder. Mix for sometime.
Strain the soaked rice and add it in the pressure cooker with the masala . Break the fried rohu fish head into small pieces and put them in the pressure cooker. Now add the salt as per your taste. Mix all of these well and add about 1 ½ cup of warm water. Now put the lid on and wait for a whistle.
Generally the muri ghonto is ready in 1 whistle in my pressure cooker . but you may have to check whether it needs another whistle or not.
The muri ghonto is ready to serve. If you miss the smell of the ghee that lingered when your mother or granny cooked, put in some ghee at the top before serving.
