Muro Ghonto (Fish Pulao) | How to make Muro Ghonto (Fish Pulao)

By swapna ghosh  |  9th Jun 2016  |  
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  • Muro Ghonto (Fish Pulao), How to make Muro Ghonto (Fish Pulao)
Muro Ghonto (Fish Pulao)by swapna ghosh
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About Muro Ghonto (Fish Pulao) Recipe

This dish is prepared with fish head.

Muro Ghonto (Fish Pulao) is a delicious dish which is liked by the people of every age group. Muro Ghonto (Fish Pulao) by swapna ghosh is a step by step process which is best to understand for the beginners. Muro Ghonto (Fish Pulao) is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Muro Ghonto (Fish Pulao) takes 10 minute for the preparation and 20 minute for cooking. The aroma of this Muro Ghonto (Fish Pulao) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Muro Ghonto (Fish Pulao) will be the best option for you. The flavor of Muro Ghonto (Fish Pulao) is unforgettable and you will enjoy each and every bite of this. Try this Muro Ghonto (Fish Pulao) at your weekends and impress your family and friends.

Muro Ghonto (Fish Pulao)

Ingredients to make Muro Ghonto (Fish Pulao)

  • Fish head - 1 head cut in half (Rohu or Katla fish)
  • rice - 200 gm
  • salt
  • turmeric powder - 1/2 tspn
  • ginger paste - 1/2 tspn
  • garlic Paste - 1 tspn
  • Big onion chopped - 1
  • cauliflower chopped - 1/2 cup
  • potato chopped - 1/2 cup
  • Garam masala powder - 1 tspn
  • Whole Garam masala - Cloves, Cinnamon, Green cardamom, Black cardamom
  • bay leaves - 2
  • Dry red chilli - 2
  • Green chilli slit - 3 to 4
  • sugar - 2 tspn
  • ghee
  • mustard oil for frying fish head
  • Refined oil
  • water

How to make Muro Ghonto (Fish Pulao)

  1. Apply salt and partial turmeric powder on the fish head and fry it in the mustard oil. Post frying crush the fish head into medium pieces.
  2. In a pan take refined oil. Add bay leaves, dry red chilli, whole garam masala. Let is splatter and then add the chopped onion. After sauteing add the garlic paste, ginger paste and mix properly.
  3. Now add the cauliflower and potato and mix. Now add the rice, salt, turmeric powder and garam masala powder and mix well.
  4. When oil starts separating add the water. The quantity of water should be as that the rice gets cooked.
  5. When the rice is half cooked add the fish head and cover. Once the rice is cooked add sugar and mix and keep in flame for 3-4 minutes.
  6. Now add the ghee and remove from flame. Garnish it with green chilli.

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