Khasi Jadoh
The Khasi staple of rice cooked with pork and its blood, turning a distinctive reddish colour and rich savoury flavour.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 16 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 420 kcal
Instructions
- 1
Heat mustard oil in a heavy pot. Fry the sliced onion until it turns golden brown.
- 2
Add garlic, ginger and bay leaf. Fry until they smell fragrant.
- 3
Add the cubed pork. Cook on medium heat until browned on all sides.
- 4
Stir in turmeric, green chillies and salt. Cook for 5 minutes.
- 5
Add the washed rice. Stir well to coat the grains with the pork fat and spices.
- 6
Pour in water and bring it to a boil. Lower the heat and cover the pot.
- 7
Simmer for 15 minutes until the rice is nearly cooked and most water is absorbed.
- 8
Gently stir in the pork blood if using. Mix it evenly through the rice.
- 9
Cover and cook on low heat for a further 8–10 minutes until the rice turns reddish and fully cooked.
- 10
Let it rest for 5 minutes. Fluff the rice gently and serve hot.
Chef's tips
Use short-grain or local Khasi rice for the best texture. Add the blood only when the rice is nearly done so it does not clump.
Ingredient substitutions
- pork blood → omit for jadoh blang, a vegetarian version with black sesame
Storage
Refrigerate leftovers for up to 2 days in an airtight container.
Reheating
Reheat in a pan with a splash of water over low heat, stirring gently.
Common mistakes to avoid
- •Adding the blood too early, which makes it curdle unevenly and turn gluey.
Serving suggestions
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