September 15, 2021

Jadoh or Khasi Pulao – Secrets of Meghalaya

History and Origin

In Khasi language Ja = ‘Rice’, and ‘Doh’ = ‘meat’. There are many different forms of meat in Khasi food, but vegetables are generally relegated to salads and most tourists choose the Jadoh because it is prepared in pork fat. Jadoh is a staple food of Maghalaya which is made with red rice and is similar to a biryani. It is especially eye appealing because of its rich and unique color. This recipe is however made with meat, pork, chicken or fish, but today we will be sharing a vegan version of the same.

Ingredients for Jadoh

Ghee – 2 tbsp.	Basmati Rice or Red Rice (Traditional) – 1 cup
Green Chilly Mint Coriander Paste – 2 tbsp.	Cinnamon – 1″ piece
Clove – 2	Ginger Garlic Paste – 1 tbsp.
Star Anise – 1	Bay Leaf – 1
Onion – 1	Carrot – 1
Black Pepper – 1 tsp	Potato – 1
Water – 2 cups	Salt – To Taste

Instructions and Method for Jadoh

Wash and soak basmati rice or red rice for about 30 minutes.
Heat the ghee and add spices.
Now add onion and sauté until translucent
Add ginger, garlic, green chilly, coriander and mint pastes and sauté until the rawness is vanished.
Place the cubed vegetables, cover, and simmer on low heat until soft.
Drain rice and add it to the pan.
Add salt and water and cook until it is 3/4th done.
At a low flame, cover and simmer for 10-15 minutes until the water is completely absorbed.
Let the frying pan rest for ten minutes after removal from the flame.
Garnish it with coriander leaves and serve hot.