Jadoh
An authentic non-vegetarian recipe from Meghalaya, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
500g Pork (with fat, bone-in)
300g Red rice (Khasi red rice)
100ml Pork blood (optional)
200g Onions
6piece Garlic cloves
25g Fresh ginger
4piece Green chillies
4g Turmeric powder
5g Black pepper powder
3piece Bay leaves
40ml Mustard oil
10g Salt
800ml Water
20g Fresh coriander leaves
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the red rice and soak for 30 minutes. Drain and set aside.
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Cut the pork into medium pieces. Heat mustard oil in a large heavy pot over medium-high heat. Add the pork and sear until browned on all sides, about 8 minutes.
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Add sliced onions and fry with the pork until golden, about 6 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Stir and cook for 2 minutes.
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Add turmeric powder, black pepper, and bay leaves. Mix well.
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Pour in 800 ml water and bring to a boil. Skim off any foam that rises to the surface.
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Add the soaked red rice and salt. Stir to combine. Bring back to a boil.
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Reduce heat to medium-low, cover, and cook for 25–30 minutes, stirring occasionally, until the rice is fully cooked and has absorbed most of the liquid, creating a thick, porridge-like consistency.
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If using pork blood, stir it in during the last 5 minutes of cooking. It will thicken the jadoh and give it a darker color and richer flavor.
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Adjust salt and pepper. Garnish with fresh coriander and serve hot in bowls.
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Chef's Tips
Jadoh is the signature dish of the Khasi tribe of Meghalaya — red rice is traditional and gives it a nutty, earthy flavor.
Pork fat is essential; lean pork will make the dish dry and less flavorful.
Black pepper is the primary spice in jadoh — be generous with it.
The dish should have a thick, risotto-like consistency; add water gradually to control the texture.
About This Dish
Jadoh is a traditional non-vegetarian dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Jadoh is the signature dish of the Khasi tribe of Meghalaya — red rice is traditional and gives it a nutty, earthy flavor. - Pork fat is essential; lean pork will make the dish dry and less flavorful. - Black pepper is the primary spice in jadoh — be generous with it. - The dish should have a thick, risotto-like consistency; add water gradually to control the texture.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium