Indian Jadoh is a traditional rice dish from the Khasi community of Meghalaya. This flavorful one-pot meal is prepared with fragrant rice, pork (or chicken as a variation), onions, ginger, garlic, turmeric, and aromatic spices. Rich in taste and deeply rooted in Khasi culture, Jadoh is often served with fresh salads, pickles, or spicy chutneys, making it a comforting and satisfying meal.
Wash and soak the rice for 20–30 minutes, then drain.
Heat mustard oil in a heavy-bottomed pot and sauté chopped onions until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add pork (or chicken), turmeric, black pepper, and salt, then cook until lightly browned.
Stir in the soaked rice and mix well with the meat and spices.
Pour in hot water or stock, cover, and cook on low heat until the rice is tender and all the liquid is absorbed.
Garnish with fresh coriander or spring onions and serve hot with local pickle or salad.
2 cups Short-Grain Rice
500g Pork (or Chicken)
2 Onions (finely chopped)
1 tbsp Ginger-Garlic Paste
2 tbsp Mustard Oil
1 tsp Turmeric Powder
Salt and Black Pepper to taste
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