Muri ghonto is a traditional Bengali dish of chicken liver and gizzard cooked with a small amount of aromatic gobindobhog rice (or basmati) until the rice dissolves into a thick, savoury paste with the liver. The name comes from muri (puffed/broken rice) and ghonto (a mashed, homogeneous dish). The chicken offal is fried with whole spices, onion, ginger and garlic, then water and a small amount of soaked rice are added, and the whole is simmered until the rice breaks down completely, creating a thick paste-stew. The dish is intensely savoury, the iron flavour of the liver dominating, the rice giving body and the spices giving depth. Eaten as a main dish with rice or as a side, muri ghonto is a specialty of Old Dhaka, served at traditional feasts.
Thick, paste-like and intensely savoury, the iron flavour of liver dominant, the dissolved rice giving a creamy body, whole spices perfuming throughout. Each spoonful is rich, meaty and deeply satisfying.
The technique is a braise where rice dissolves into the gravy. Chicken liver and gizzard are cleaned and cut. Whole spices (cardamom, cinnamon, bay, cloves) are fried in ghee or oil, then onion, ginger paste and garlic paste are added and fried. The liver and gizzard go in and are browned briefly. Turmeric, cumin, coriander and chili are added, then 100g of soaked gobindobhog rice (or basmati) and 500ml water. The pot is simmered covered for 25 to 30 minutes, during which the rice overcooks and breaks down completely, thickening the gravy into a paste. The liver also breaks down partially, its flavour permeating the rice. The dish is finished with garam masala and ghee.
Variations
Some use fish head instead of chicken liver. A version with goat liver is richer.
On the Palate
Where Murighonto Bengali sits in the Bangladeshi flavor cloud
Ingredients
Serves 6How it's made
5 steps · 20 min
- 15 min
Clean 300g chicken liver and 200g gizzard; cut into pieces.
- 25 min
Fry 2 cardamom, 1 cinnamon, 1 bay leaf in 3 tbsp ghee; add 1 chopped onion, ginger-garlic paste.
- 35 min
Add the liver and gizzard; brown briefly; add turmeric, cumin, coriander, chili.
Watch outBrown the liver and gizzard only briefly — push it and the liver turns grainy and chalky instead of melting into the gravy.
- 48 min
Add 100g soaked gobindobhog rice and 500ml water; simmer covered 25 minutes until rice dissolves.
Watch outSimmer until the rice breaks down completely into a paste — that dissolving grain is what thickens the gravy, so don't pull it early.
- 54 min
Finish with garam masala and 1 tbsp ghee; serve hot.
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