Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style)
Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style)

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, phoolkophir muri ghonto (cauliflower cooked with rice - bengali style). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style) #dalcurry - Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice. #dinner - Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice.

Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have phoolkophir muri ghonto (cauliflower cooked with rice - bengali style) using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style):
  1. Prepare 1 medium size cauliflower, cut into florets
  2. Make ready 1/4 cup rice, soaked for 30 minutes
  3. Prepare 3 tbsp. mustard oil
  4. Make ready 2 bay leaves
  5. Prepare 1 " cinnamon stick
  6. Get 2-3 green cardamoms
  7. Get 4-5 cloves
  8. Make ready 1 tsp. cumin seeds
  9. Take 1 onion, chopped
  10. Make ready 1 tsp. ginger-garlic paste
  11. Take 1 tomato, chopped
  12. Make ready 2 green chilies, slit
  13. Take to taste salt
  14. Make ready 1 tsp. coriander leaves, chopped
  15. Make ready 1/2 tsp. turmeric powder
  16. Get 1 tsp. cumin powder
  17. Get 1 tsp. garam masala powder
  18. Make ready 1 tsp. ghee

Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style) #dalcurry - Muri Ghonto is traditionally cooked with fish head and some rice in a typical Bengali style. A local rice variety called Gobindo Bhog is used in this recipe, but in the absence of it, I used basmati rice. Muri Ghonto, Bengali Fish head Curry. I used half of a regular sized fish head for fish like Rohu or Rui.

Instructions to make Phoolkophir Muri Ghonto (Cauliflower cooked with Rice - Bengali style):
  1. Heat 1 tbsp. oil in a pan and fry the cauliflower lightly. Drain and keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
  2. Add the onion and stir fry till light brown.. Then add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Saute till the oil separates.
  3. Add the tomatoes and continue to saute till it is nicely mashed up. Add the soaked rice and mix everything well.
  4. Add the fried cauliflower, green chilies and 1 cup water. Cover and simmer till the rice and cauliflower are well cooked.
  5. Add the garam masala powder and ghee and give it a stir. Cover for 2 minutes and then transfer to a serving bowl. Garnish with coriander leaves and serve with either rice or chapati.

I have not used fish head of salt water fish or any other fish than Rohu for this dish ever and do not know how it might taste. মুড়ি ঘন্ট রেসিপি Heat some olive oil or avocado oil in a large skillet on medium heat. Cauliflower rice, made with chopped cauliflower, makes an easy, low-carb substitute for white rice. Find recipes for cauliflower fried rice and other delicious recipes. While cauliflower is a great stand-in for rice, these "grains" don't actually need to be cooked in water like rice.

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