7 October, 2025

  

Muri Ghonto is a classic Bengali delicacy that combines the rich flavours of fish head with the subtle aroma of rice and spices. A dish deeply tied to Bengal’s culinary heritage; it reflects the tradition of turning every part of the fish into a delightful meal. With its irresistible fragrance and comforting taste, Muri Ghonto is more than just food; it’s a cultural experience.

 

After the indulgence of Durga Puja feasts, when we seek something homely yet flavorful, Muri Ghonto becomes the perfect choice. It uses the fish head from festive dishes, ensuring nothing goes to waste, and pairs it with rice for a wholesome, light, and satisfying preparation. Rich in protein and energy, yet easy to digest, this dish helps reset the body after days of festive eating.

 

The heart of this dish lies in the rice. Traditionally, Bengalis prefer Gobindobhog rice for making Muri Ghonto because of its short grains, natural stickiness, and enchanting aroma that blends beautifully with the spices and fish head. Pragati Gobindobhog Rice is the perfect choice to recreate the authentic taste of this age-old Bengali recipe, making your Muri Ghonto truly special.

 

Ingredients

• 1 large rohu/katla fish head (cleaned and cut into pieces)
• 1 cup Pragati Gobindobhog Rice (washed and soaked for 15–20 minutes)
• 2 medium onions (finely chopped)
• 1 medium tomato (chopped)
• 2-3 green chillies (slit)
• 2 medium potatoes (cubed)
• 2 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 2-3 bay leaves
• 1 cinnamon stick
• 3-4 cloves
• 2-3 cardamom pods
• 1 tsp garam masala powder
• ½ cup mustard oil
• Salt to taste
• Fresh coriander leaves (for garnish)

 

Preparation & Cooking Steps

• Marinate and Fry Fish Head
• Marinate the fish head with turmeric and salt.
• Heat mustard oil in a pan until smoky, fry the fish head until golden brown, and keep aside.
• Prepare the Masala Base
• In the same oil, add bay leaves, cinnamon, cloves, and cardamom.
• Add onions and fry until golden brown.
• Add ginger-garlic paste, chopped tomato, turmeric, red chilli powder, and cumin powder. Cook until the oil separates.
• Add Rice and Potatoes
• Add cubed potatoes and sauté for 2 minutes.
• Mix in the soaked Pragati Gobindobhog Rice, stir fry gently for 2 minutes to coat with spices.
• Cook Together
• Add 2-2.5 cups of warm water and salt.
• Cover and let the rice and potatoes cook until tender.
• Add Fish Head
• Break the fried fish head into small pieces and mix gently with the rice.
• Sprinkle garam masala, cover, and let it rest for 5 minutes.

 

Serve:

• Garnish with fresh coriander leaves and serve warm.
• Cooking Tips
• Use Pragati Gobindobhog Rice for the authentic aroma and sticky texture that defines Muri Ghonto.
• Fry the fish head properly for a rich taste and to remove the raw odour.
• Do not over-stir after adding rice. Gobindobhog is delicate and can break.
• Mustard oil enhances the authenticity, so avoid substitutes if possible.

 

Why Muri Ghonto is Ideal After Durga Puja:

Durga Puja brings days of delicious but heavy food, rich curries, sweets, and festive treats. Once the celebrations are over, Muri Ghonto offers a comforting, nutritious alternative. Made with fish head and Gobindobhog rice, it balances protein, energy, and light flavours. It also honours Bengali tradition by ensuring no part of the fish goes to waste, turning leftovers into a soulful, aromatic dish that is both sustainable and satisfying.

 

Why Pragati Gobindobhog Rice?

When it comes to preparing authentic Bengali dishes like Muri Ghonto, the choice of rice makes all the difference. Pragati Gobindobhog Rice is carefully sourced, cleaned, and packed to retain its natural aroma and purity. Its short-grain texture absorbs the rich spices and fish flavours perfectly while giving the dish a soft, slightly sticky consistency that Bengalis love. With its superior quality and authentic taste, Pragati Gobindobhog Rice ensures that your Muri Ghonto not only tastes traditional but also carries the fragrance and essence of Bengal in every bite.