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Jadoh
Jadoh — Khasi turmeric rice cooked with pork and ginger, from Meghalaya
Walk through Police Bazaar in Shillong in the morning and you will find small jadoh stalls serving bright yellow rice cooked with pork, ginger and plenty of local Lakadong turmeric. For Khasi families it is breakfast, lunch and festival food all at once, usually eaten with a pork side such as doh khlieh and a sharp chutney. Village versions add pork blood or offal; this home version keeps to pork shoulder. Chef's tip: let the rice rest, covered, for ten minutes after cooking; the grains firm up and stop being sticky.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz pork shoulder with some fatcut into 1.5 cm cubes
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 2 tbsp ginger paste
- 1 ½ tsp ground turmeric
- 1 ½ tsp salt
- 10 ½ oz short-grain or red ricerinsed until the water runs clear and drained
- 3 ¼ cups water
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Method
0/7 doneStep 1: Heat 1 tbsp vegetable oil in a heavy pot with a tight lid over a medium-high heat. Add 14 oz pork shoulder with some fat and fry for 8–10 minutes, until browned and the fat has rendered.
10 minStep 2: Add 1 onion and 2 bay leaves and cook for 5 minutes, until the onion is soft.
5 minStep 3: Stir in 2 tbsp ginger paste, 1 ½ tsp ground turmeric and 1 tsp freshly ground black pepper and fry for 1–2 minutes, until fragrant and everything is coated yellow.
2 minStep 4: Add 10 ½ oz short-grain or red rice and 1 ½ tsp salt and stir gently for 2 minutes so every grain is coated in the fat.
2 minStep 5: Pour in 3 ¼ cups water and bring to the boil. Cover, turn the heat to the lowest setting and cook for 18–20 minutes without lifting the lid. Common mistake: stirring the rice while it cooks, which breaks the grains and makes it gluey.
20 minStep 6: Check that the water is absorbed, the rice is tender and the pork is cooked through with no pink inside. Turn off the heat and rest, still covered, for 10 minutes.
10 minStep 7: Fluff with a fork, remove the bay leaves and serve hot.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 25 g
- Carbs
- 64 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does jadoh take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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