Hard

Onion

unit

Rice

Salt

pinch

Fresh coriander leave

gram

Garlic

head

Turmeric powder

Pork chop

Chilli powder

Water

glass

Ginger

Cumin seed

tea spoon

Mustard seed

Green chillies (Indian)

Mustard oil

tablespoon

 Jadoh

Wash the rice thoroughly and soak it in water for about 30 minutes. Drain and set it aside.

Heat the mustard oil (or cooking oil of your choice) in a deep, heavy-bottomed pan over medium heat. Mustard oil is commonly used in Meghalayan cuisine for its distinct flavor.

Add the cumin seeds and black mustard seeds. Let them splutter.

Add the chopped onions and sauté until they turn translucent. Stir in the minced garlic, ginger, and green chilies. Cook for a few more minutes until the raw aroma disappears.

Add the pork pieces to the pan and sear them until they turn brown.

Mix in the turmeric powder and red chili powder. Sauté for a couple of minutes to coat the pork and spices evenly."

Add the soaked and drained rice to the pan and sauté for a few minutes, stirring to combine everything well.

Pour in enough water to cover the rice and pork by about an inch. Season with salt and bring it to a boil.

Once it comes to a boil, reduce the heat to low, cover the pan with a lid, and let it simmer. Cook for about 20-25 minutes or until the rice is tender, and the pork is cooked through. Add more water if needed.

Once the Jadoh is ready, remove it from the heat. Garnish with chopped cilantro

Serve hot, either as a main dish or a side dish. Jadoh is traditionally enjoyed on its own, but you can also serve it with a simple chutney or pickle.

Hard

25 min

Main course

Indian

Servings

5

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

Step #3

Step #4

Step #5

Step #6

Step #7

Step #8

Step #9

25 min.

Step #10

Step #11

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