For the foodies who love to try different cuisine from different parts of India and as well as the world, they will for sure love to taste the exotic cuisine of Meghalaya. When it comes to name a unique and different type of dish cooked by the people of Meghalaya, the answer is definitely ‘Jadoh’. The people of this state are very fond of this particular dish.
‘Jadoh’ is a mouth watering rice meal which is mainly attracts the attention due to its colour. It is a special kind of rice dish prepared mainly by the locals of Meghalaya. It is red rice prepared with pieces of pork
'Jadoh' is red rice which is cooked with pieces of pork that gives a delicious look to the dish. It is prepared with lots of green chilly and other ingredients to make the dish tasty. The presence of pork in the dish gives it a taste nearer to Biryani. Precisely, 'Jadoh' is a alternative of Biryani for the people of Meghalaya.
If you someday visit Meghalaya then you must definitely try 'Jadoh' at least for once. If you wish to prepare Jadoh at your home, then preparing this delicious dish is not that difficult. However, for your convenience we have mentioned below the recipe of this delicious Meghalaya cuisine.
Jadoh (serves 4)
Rice (Hill or joha rice or any short grained rice, properly washed and drained) - 3cups
Pork (with fat) cut into small 1/2inch cubes - 300 gms
Medium size onion-2(chopped)
Ground black pepper-1 tsp
Bay leaves - 2
Vegetable oil - 2 tbsp
Fresh cilantro (for garnishing)
Method (Use medium heat throughout)
Heat the oil in a flat bottomed vessel and after that adds ginger paste, onions, black pepper and turmeric and fry till the oil separates. Then burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and fry for sometime till light brown. After adding the pork add the washed rice and fry for 2-3 minutes. Add salt and 4 cups of water and simmer till cooked. Garnish the dish with cilantro and serve hot. Jadoh is best served with chutneys like Dohneiiong (pork with sesame seeds) and fermented soya paste (Tungrymbai.