Introduction
Jadoh is a traditional and deeply loved rice dish from the beautiful hill state of Meghalaya, particularly among the Khasi community. The name Jadoh comes from two Khasi words — “Ja” meaning rice and “Doh” meaning meat. This comforting one-pot meal is most commonly prepared with pork, though variations using chicken or fish are also popular.
Unlike heavily spiced biryanis, Jadoh relies on simple ingredients, gentle spices, and the natural richness of meat fat to create a hearty, aromatic dish. Often cooked during festivals, weddings, and community gatherings, Jadoh reflects the warmth and simplicity of Khasi cuisine.
Where Is Jadoh Commonly Sold?
Jadoh is widely available across Meghalaya, especially in:
- Local markets and roadside eateries in Shillong, Jowai, and nearby towns
- Traditional Khasi food stalls and small family-run restaurants
- Community feasts, weddings, and festivals
Outside the Northeast, Jadoh is mostly found in Northeast Indian specialty restaurants or prepared in homes by those familiar with Khasi cuisine.
Preparation & Cooking Time
| Stage | Time |
|---|---|
| Preparation Time | 15 minutes |
| Marination Time (Optional) | 20–30 minutes |
| Rice Soaking Time (Optional) | 15–20 minutes |
| Cooking Time | 30–35 minutes |
| Total Time | ~1 hour |
Servings
Serves: 4 people
Ingredients
Main Ingredients
- 2 cups red rice (Khasi hill rice preferred; any short-grain rice works)
- 300–350 g pork with fat, cut into small cubes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- Salt to taste
- 4–4½ cups water (adjust based on rice type)
Optional Ingredients
- 1–2 green chilies, slit (for heat)
- Fresh cilantro leaves for garnish
- Pork blood (traditional in some Khasi households, optional)
Step-by-Step Instructions
Step 1: Prepare the Rice and Meat
- Wash the rice thoroughly under running water until clear.
- Soak for 15–20 minutes if using red rice (optional but recommended).
- Cut pork into bite-sized pieces, keeping some fat for flavor.
Step 2: Sauté the Aromatics
- Heat oil in a heavy-bottomed pot over medium heat.
- Add chopped onions and sauté until soft and translucent.
- Add ginger-garlic paste, turmeric powder, and black pepper.
- Fry until aromatic and the oil begins to separate.
Step 3: Cook the Pork
- Add bay leaves to the pot.
- Add pork pieces and stir well.
- Cook for 8–10 minutes until the pork releases fat and lightly browns.
Step 4: Add Rice
- Drain the rice and add it to the pot.
- Stir gently to coat the rice with the spices and pork fat.
- Toast for 2–3 minutes for enhanced flavor.
Step 5: Simmer
- Add water and salt to taste.
- Bring to a rolling boil, then reduce heat to low.
- Cover and cook for 25–30 minutes, or until rice is cooked and water absorbed.
Step 6: Finish & Serve
- Turn off heat and rest for 5 minutes.
- Fluff gently with a fork.
- Garnish with fresh cilantro and serve hot.
Nutrition Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480–550 kcal |
| Carbohydrates | 65 g |
| Protein | 18 g |
| Fat | 15 g |
| Fiber | 3 g |
Nutrition values may vary based on rice variety and fat content of pork.
Special Notes & Tips
- Authentic Rice: Traditional Khasi red rice adds earthy flavor and nutrition.
- Meat Choice: Pork is classic, but chicken or fish can be substituted.
- Traditional Touch: Pork blood adds deeper color and richness (optional).
- Serving Suggestions: Serve with Tungrymbai (fermented soybean chutney), Dohneiiong (pork with sesame), or fresh green chutney.
- Texture Tip: Avoid stirring too much while cooking to prevent mushy rice.
Conclusion
Jadoh is a soulful dish that beautifully represents the culinary heritage of Meghalaya. Its simplicity, nourishment, and comforting flavors make it a perfect one-pot meal for any occasion. Whether you are exploring regional Indian cuisine or looking for a hearty rice dish with minimal spices, Jadoh is a must-try recipe that delivers warmth and tradition in every bite.
