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You need to prepare Fish head of katla fish.
Prepare gobindobhog/basmati rice.
You need to prepare big potato cut into cubes.
Use cauliflower florets.
You need to prepare green chilies.
Prepare cinnamon stick.
You need to prepare elaichi/cardamom.
Provide whole cumin.
Prepare bay leaves.
Use onions thinly sliced.
Prepare ginger paste.
You need tomato finely chopped.
You need to prepare garlic paste.
Use turmeric powder.
You need to prepare cumin powder.
You need to prepare mustard oil or any cooking oil.
Prepare Salt.
You need to prepare ghee.
Prepare red chilli powder(optional).

Short Tips:

- Among the best things that you can do is to prepare with family members or buddies. When you prepare with someone else, you will be able to detect tricks that they carry out as well as will certainly have the ability to better on your own as a cook. Speak to them to see how their thought process functions, to elevate your knowledge.

Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside..
In another vessel, wash the rice and keep aside..
Take a kadhai/pan, add the oil and heat it. To the hot oil add the fish head and fry them properly till the raw smell is gone. Remove the fish head and keep them aside..
Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside..
Add more oil if required. To the same oil add whole cumin, bay leaves, elaichi, cinnamon stick and fry for a minute till you get the aroma of the spices. Now, add the sliced onions and fry till they become translucent and slightly golden..
Add the turmeric powder, cumin powder, red chilli powder and salt. Add the ginger, garlic paste, green chilies and tomatoes. Stir till the raw smell of tomatoes goes away..
Now, add the soaked rice and stir for 1 minute. Stir till oil comes out of the mixture. Now, add about 2 cups of water and also add the fried potatoes and cauliflower..
Meanwhile, break the fish head into small pieces and add the pieces at this point. Continue cooking till the rice and veggies are cooked properly..
Continue cooking till the rice and veggies are cooked properly. Reduce the water such that it is not absolutely dry as polao nor as watery as jhol/soup. Add the ghee before turning off the flame..

If the fish, however, is a Catla or Rohu, the fish heads are kept in a separate container with a big chunk of fish. Because this fish head is used to make the muri ghonto - fish head mishmash in rice. A favourite of the elder sister and her husband, this fish head and rice mishmash has even travelled from Ahmedabad to Kolkata with us by flight! Muri ghonto is an authentic Bengali dish, where the Rohu/Katla fish head is cooked with flavorful rice like Gobindo Bhog Chal. Gobindo Bhog Chal is only available is Bengal.

Since you have reviewed the Muri ghonto/Bengali fish head with rice recipe, and also you have the knowledge that you require to perform in the cooking area. Obtain that apron out, dust off your blending bowls as well as roll up your sleeves. You have some food preparation to do.

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