Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside.

Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside.

Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside.

Heat ghee in a pan and shallow fry the rice adding 2 pinches of turmeric powder for 1 minute. Remove the rice from the pan and keep aside.

Heat 3-4 table-spoon oil in a pan and add cumin seeds, roasted spices, dried red chillies and bay leaves. Allow the spices to splutter.

Now, add the chopped onion and green chillies. Sautè until the onion turns translucent.

Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame.

Now, add the fish head and mix very well with the spices. Cook the head with the spices by stirring constantly until it gets crushed properly.

Add the rice and potato and give a quick mix.

Now, add 2 cups of warm water, mix well and cover the lid.

Cook it on low to medium flame for 10 minutes or until the rice and potato get cooked well. Check the salt, if it is less, you can add now.

After 10 minutes, check if it is well cooked. If not, you can add 1 cup warm water more and cook for another 5 minutes.

Once the rice is well cooked and the water gets absorbed, add sugar and mix well.

Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now.