Step-by-Step Instructions

1. 1.Prepare Ingredients

   Wash and soak Gobindo Bhog rice. Prepare ginger, cumin seeds, and red chilies for the masala paste. Chop the tomato and slit the green chilies. Season the fish heads with salt and turmeric powder.

2. 2.Fry Cashew Nuts and Raisins

   Heat 1/2 cup of mustard oil in a pan. Add cashew nuts and raisins and fry until they turn light brown. Remove them from the pan and set aside.

3. 3.Fry Fish Heads

   In the same oil, add the seasoned Catla fish heads. Fry them until they are dark brown and crispy on both sides. Remove the fried fish heads and set aside.

4. 4.Prepare Tempering and Masala

   In the remaining oil, add 2 bay leaves, 2 dried red chilies, and 1 pinch of whole cumin seeds. Sauté for a few seconds until fragrant. Then, add the prepared masala paste (made from 2 TBSP cumin seeds, 10-12 small pieces of ginger, and 2-3 red chilies, along with 1 tsp turmeric powder and salt to taste). Sauté the masala well until the oil separates from the mixture.

5. 5.Add Tomato and Sauté

   Add the chopped medium-sized tomato to the sautéed masala. Continue to cook, stirring occasionally, until the tomato softens and blends into the masala.

6. 6.Add Rice and Sauté

   Add the washed and soaked Gobindo Bhog rice to the pan. Mix it thoroughly with the masala, ensuring each grain is coated. Fry the rice with the masala for a few minutes until it's well combined and slightly toasted.

7. 7.Add Water and Fish Heads

   Pour sufficient water into the pan, just enough to cover and cook the rice. Stir well. Then, add the fried fish heads and mix them gently into the rice and masala mixture.

8. 8.Add Cashew Nuts and Raisins

   Add the previously fried cashew nuts and raisins to the pan. Gently stir to distribute them evenly.

9. 9.First Cover and Cook

   Cover the pan with a lid and let it cook for 5 minutes. The mixture should start to simmer and bubble.

10. 10.Stir and Add Green Chilies

    After 5 minutes, uncover the pan. The rice will have started to absorb the water. Stir gently to ensure even cooking and prevent sticking. Add the 4 slit green chilies.

11. 11.Second Cover and Cook

    Cover the pan again and continue to cook for another 5 minutes, allowing the rice to cook further and absorb more liquid.

12. 12.Final Stir and Seasoning

    After 5 minutes, uncover the pan. The rice should be mostly cooked and the water almost fully absorbed. Stir gently to mix everything. Sprinkle 1 tsp of garam masala powder and add a dollop of ghee on top.

13. 13.Rest and Serve

    Turn off the flame. Gently mix the garam masala and ghee into the Muro Ghonto. Cover the pan and let it rest for 10 minutes to allow the flavors to meld and the rice to become perfectly fluffy. Serve hot.