Jadoh is the heartbeat of Khasi cuisine in Meghalaya. Traditionally a meat-heavy dish, we present a soulful Vegetarian Jadoh that preserves the authentic smoky aroma and rich texture of the original, using protein-rich jackfruit and soya to honor the culinary traditions of the Northeast.

What is Jadoh?

Derived from the Khasi words ‘Ja’ (Rice) and ‘Doh’ (Meat), Jadoh is typically cooked with short-grain red rice and pork. In this vegetarian adaptation, we use Jingshiang (aromatic red rice) and a blend of spices to create a dish that is just as festive and satisfying.

Ingredients

• 2 cups Meghalayan Red Rice (or any short-grain aromatic rice)
• 1 cup Raw Jackfruit (cubed) or Soya Chunks (rehydrated)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger-Garlic paste
• 1 tsp Black Pepper (freshly ground)
• 1/2 tsp Turmeric Powder
• 2-3 Green Chillies (slit)
• 1 tbsp Mustard Oil
• Bay leaves and Cinnamon stick
• Salt to taste

Preparation Steps

1. Sauté the Base: Heat mustard oil in a heavy-bottomed pot. Add bay leaves and cinnamon. Sauté onions until translucent.
2. Spices and Proteins: Add ginger-garlic paste and green chillies. Stir in the jackfruit or soya chunks, turmeric, pepper, and salt. Sauté for 5-7 minutes until the protein is slightly browned.
3. Toast the Rice: Add the washed red rice to the pot. Stir well to coat the rice with oil and spices for about 2 minutes.
4. Simmer: Add 4 cups of water (double the rice volume). Bring to a boil, then reduce heat to low. Cover and cook until the rice is tender and water is absorbed.
5. Garnish: Let it rest for 10 minutes before fluffing with a fork. Serve hot with a side of fermented bamboo shoot pickle.

Cultural Context

In Meghalaya, Jadoh is a celebratory dish, often served at community feasts and festivals. It represents the Khasi people’s deep connection to their land and their preference for simple, pungent, and wholesome ingredients.

Frequently Asked Questions

While possible, the authentic texture and nutty flavor come from short-grain red rice. White rice will lack the characteristic Jadoh bite.

A spicy tomato chutney or Dohneiiong (black sesame gravy) made with mushrooms or potatoes pairs beautifully.