Jadoh
The defining Khasi dish — red rice cooked with pork pieces, pork blood, ginger, and onion until the grains are stained deep crimson and saturated with the fat and iron-rich blood. A complete one-pot meal eaten at every Khasi festival, ceremony, and daily lunch; its blood-red colour and pungent depth make it unlike any other rice dish in India.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Build a full meal around Jadoh
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
200 grams | Pork belly , cut into small pieces |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Black pepper powder |
|
2 tablespoons | Mustard oil |
|
2 cups | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes, then drain.
- 2 Heat mustard oil in a pot over medium heat.
- 3 Add chopped onions and sauté until translucent.
- 4 Add minced garlic and ginger, and sauté for another minute.
- 5 Add pork belly pieces and cook until they turn brown.
- 6 Stir in turmeric powder, black pepper powder, and salt to taste.
- 7 Add the soaked rice and mix well with the pork and spices.
- 8 Pour in 2 cups of water and bring to a boil.
- 9 Once boiling, reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed, about 20 minutes.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For extra flavour, you can add a bay leaf and a few whole black peppercorns while cooking.