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Photo of Muro Ghonto (Fish Pulao) by swapna ghosh at BetterButter

Muro Ghonto (Fish Pulao)

swapna ghosh
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Muro Ghonto (Fish Pulao) RECIPE

This dish is prepared with fish head.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Sauteeing
  • Basic recipe

Ingredients Serving: 4

  1. Fish head - 1 head cut in half (Rohu or Katla fish)
  2. rice - 200 gm
  3. salt
  4. turmeric powder - 1/2 tspn
  5. ginger paste - 1/2 tspn
  6. garlic Paste - 1 tspn
  7. Big onion chopped - 1
  8. cauliflower chopped - 1/2 cup
  9. potato chopped - 1/2 cup
  10. Garam masala powder - 1 tspn
  11. Whole Garam Masala - Cloves, Cinnamon, Green cardamom, Black cardamom
  12. Bay leaves - 2
  13. Dry Red chilli - 2
  14. Green chilli slit - 3 to 4
  15. sugar - 2 tspn
  16. ghee
  17. Mustard oil for frying fish head
  18. Refined oil
  19. water


  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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