Murighonto with Salmon Head / স্যামন মাছের মাথা দিয়ে মুড়িঘন্ট

Ingredients
Gobindobhog/kaalo jeere (short-grain rice you can get in Bangladeshi or Indian stores)
Fish head ( we are using Salmon in this recipe, usually a fresh rui/ katla/ crap head is preferred.)
Cubed potatoes- 2 small or 1medium
Ginger garlic paste- about 1 tbsp
Bengali Garma Masala (clove, cardamom and cinnamon ground in equal parts)

Method:

1. Soak Gobindobhog/kaalo jeere rice in a bowl. 
2. Wash and clean the salmon head. Cut into 4 pieces. Rub salt and turmeric. Fry in mustard oil. Set aside. 
3. In the same oil used to fry the fish head, fry cubed potatoes. Add cumin seeds and bay leaves.
4. Add the pre-soaked rice after straining the water. Cook on medium while stirring continuously. Add ginger-garlic paste. Keep stirring.
5. Add back the fried fish head and slit green chilies. Add boiling hot water in batches til the rice is fully cooked.
6. Serve hot after sprinkling a little garam masala.