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
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 | coriander leaves, 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.