Hi, just to start things off, here’s the recipe for Jadoh- A rice and meat based Khasi delicacy from Meghalaya.

Jadoh: serves 3
1) 2 cups of hill rice/joha rice or any short grained rice, washed and drained
2)300 gms of pork (with fat)-cut into small 1/2inch cubes
3)1 medium size onion,chopped
4)1tbsp ginger paste
5)1/2 tsp of turmeric
6)1 tsp of ground black pepper
7)salt-to taste
8)2 bay leaves
9)2 tbsp of vegetable oil
10)fresh cilantro for garnishing.

Method:(Use medium heat throughout)

Heat oil in a flat bottomed vessel. Add the onions,ginger paste,turmeric and black pepper and fry till the oil separates.
Burn the tip of the bay leaves and immediately drop in the pan. Add the pork pieces and fry for sometime till light brown.
Add the washed rice and fry for 2-3 minutes. Add salt.
Add 4 cups of water and simmer till cooked.
Garnish with cilantro and serve.
Jadoh is best served with fermented soya paste (Tungrymbai) and Dohneiiong(pork with sesame seeds).


37 responses to “Jadoh

  1. Many thanks! I’ve been looking for this recipe for years.

  2. i think it will taste much better if you add pork blood aswell as black sesame seed on to your recipe

    • Hi, thanks for the suggestion…and you are right about the black sesame seeds. I believe that although adding pork blood will make it more “authentic”, it does come with a cost in terms of reducing the number of people willing to try it out.

      Also, pork blood is not so easily available (unless there’s a willing local butcher) here in U.S. (same goes for Joha rice….but at least you can stock it up from a trip to India).

      Thanks again

      • Hi,
        Congratulations on your awesome blog!

        I work at secretindianrecipe.com and here we promote all regional and traditional recipes of India. Please visit this site and upload few of your recipes to see the change it can bring to you.


  3. i was looking for a reciepe to make tungrymbai from scratch and couldnt find any please could u assist me..?
    thank you.

    • Sorry for the late response…I will be putting up the recipe for tungrymbai in the next couple of days…so keep checking!

  4. Hi,

    I think you are doing a great job by spreading knowledge of Meghalayan cuisine. Please continue. I am especially looking forward to cooking Dohneiiong at home. Please post the recipe.

    Much thanks.

  5. @ATANU – Just wondering if you were successful in finding the tungrymbai from scratch. I am so longing to eat tunrymbai.

  6. Hi,
    As an ex Shillongite I really miss Khasi food. Glad to see your site and hope to see many more familiar recipes. Living in the US, the only way I’m going to get Khasi food is if I make it myself and resources are scarce on the web. If at all possible, could you post a recipe for tungtap? Thanks!!!

  7. Hi,

    Its a real nice dish…I am a ex shillongite i have eaten this dish before and its really nice ,i was looking for this recipe from long time,happy to find your website,many thanks. I also need a help if u could post garo style of cooking pork as in Garo bijak. Thanks a lot.


    • Hi,
      I was planning on posting a naga pork dish (red chilli and bamboo shoot)…I will also try to include Garo bijak as well. Thanks for the suggestion.



  8. This Blog is like a dream come true. I am a Shillongite and I crave for NE food. I get Naga food here but not Khasi, great to see these recipes.

  9. how do you get the green colour which is on the rice and pork?

  10. I saw this dish on a television show and was really fascinated by the idea of cooking it as it looked really delicious – thank you very much for posting this recipe as it appears to be a very simple way of cooking what looks like a wonderful dish and I will surely try it soon!!

  11. There are many kinds of jadoh. Jadoh sniang, the recipe you described above, the pork fat is added after the meat has been cooked. It is dangerous to put pork pieces that are not cooked. Both the pork fat and the meat pieces are added only after the pork is cooked. And, mustard oil is used for cooking Khasi Traditional Dishes! Not vegetable oil…

    • Dear Pdiangarti,
      I agree with the mustard oil part and thanks for mentioning it! It is just that most people (other than those from eastern part of India) often find mustard oil to be have too strong a flavor. The recipes are anyways not meant to be followed to the letter. As for the pork and pork fat, it is just fine if you brown the pork (the assumption is that you are using pork pieces with significant fat content) and then add rice.

  12. I just saw this website, thank you for putting this up: just one tip on how to make Jadoh using pork blood; for those living in the US or UK, you could use black pudding which is made from the same stuff ( pork’s blood), its readily available from the supermarket or from the butcher’s here in UK, I am not sure where in the US though.

    • Thank you samclark. Black pudding (or blood pudding) is usually available in big Asian stores in the U.S., or if you are in any of the metros like (Chicago,NY,LA, SF…) getting it should not be a problem.

  13. Thanks a lot for this recipe. I was craving for the taste of it for awhile and now i can make it by myself. πŸ™‚

  14. Hi, you are doing a great job creating this blog for North Eastern Food… Even I am planning to post some Garo dishes on my blog.. I am really saddened by the fact that whenever I search for Garo recipes on Google, nothing comes up.. So, I’ve started collating recipes from friends and my parents… Hopefully it will be a success…

    • I would love to follow or borrow (linking you of course) from your blog if and when you start working on it! I have been looking for some Garo dishes too. All the best for your blog and kindly let me know when its up.

      • Hi….It’s good to hear from you… Well, I have started a blog for Garo Dishes and here’s the link.. Only thing is it’s still at an infant stage, as in, there are very few recipes I have put up till now… Actually, since I’m in Pune, I don’t have too many ingredients to prepare more dishes… Whenever I go home, I’ll come loaded this time and add more recipes.. Here’s the link:


        Please visit…. πŸ™‚

  15. cilantro is never added in jadoh …. the flavours just don’t go well together…

  16. ChefRinestine Pohlong Doh

    nga lah pyrshang once ban xplore jadoh hangne n kki ong bang bha..khublei shibun.

  17. Michael Mawlong

    What about dohkhlieh (pork brain) or the “refined version” dohkhleh? Plain boiled brain/pork pieces (cut into small half inch cubes, and boiled till really tender), onion, green chilly, salt and optionally finely chopped ginger. Mix it all up and eat it with jadoh (preferably with pig blood in it), ‘tungrymbai and a simple tomato, onion, green chilly, cilantro and lemon salad. For dessert, cut oranges mixed with tyrso (finely cut mustard leaves), salt, chilli flakes (sohmynken dung) and optional sugar as per taste. Try it out and enjoy…!!!

  18. linda mary pala

    hi i m linda mary pala from italy thanks for ingrediente di jadoh. i like to learnt how to cook jadoh. as when i was in my country bangladesh my
    youger sister cook jadoh. i never forget it. i like it so much. jadoh for our khasi people is very popular.thank you so much.ciao.

  19. Thanks for the recipe. Just wanted to have a quick recap of memeroable khasi dishes from corner Jadoa stall in Bara bazar. It been ages since we had Khasi food here in Kathmandu. Would like to try out Jadoa, Dokhalay, pork fried in black sesemi, doajhyam and some dried fermented soyabean sauce this weekend. Cheers..

  20. Pingback: Tungtap (Fish Chutney) & Jadoh (Flavored Rice) from Meghalaya | MySpicyKitchen

  21. can u plz suggest the references

  22. Can u send a recipes for tungtab??

  23. Pingback: 29 Delicious Things You Need To Eat From India’s 29 States | saya suka party

  24. Pingback: Khasi Cuisine | Cocinero Fiesta

  25. Hello! πŸ™‚ Loved your blog! We have put a backlink to this recipe from one of our blog posts, you can check it out here : http://fingerbowl.in/blog/2016/05/24/around-india-29-dishes/
    Keep up the good work! πŸ™‚

  26. Pingback: Virtual culinary tour around India through 29 food items

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