AI-generated image
Jastem
Ja stem: Khasi yellow rice cooked with turmeric, ginger and onion
Jastem is the Khasi everyday yellow rice of Meghalaya, cooked with turmeric, ginger and fried onion and served with dal, greens or a meat curry; on feast days it shares the table with jadoh. It is lighter and less oily than a pulao. The common mistake is too much water, which makes it sticky; the grains should stay separate. Chef's tip: use a short-grain local rice or plain sona masoori, rinsed until the water runs clear.
- Total time
- 32 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rice
- 10 ½ oz short-grain ricerinsed and soaked 15 min
- 1 tbsp oil
- 1 onionthinly sliced
- 1 tbsp gingerfinely chopped
- 1 bay leaf
- 1 tsp ground turmeric
- 1 tsp salt
- 2 ¼ cups water
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 3: Add the drained 10 ½ oz short-grain rice, 1 tsp ground turmeric and 1 tsp salt and stir gently for 1 minute to coat the grains.
1 minStep 4: Pour in 2 ¼ cups water, bring to a boil, then cover and cook on the lowest heat until the water is absorbed and small holes appear on the surface.
14 minStep 5: Turn off the heat and leave covered 5 minutes, then fluff with a fork.
5 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 62 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jastem take?
- About 32 minutes in total: 10 minutes to prepare and 22 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 vegan?
- Yes. It has no meat, fish, dairy or eggs.
- 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 short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.