Khasi Jadoh Red Rice
Indigenous red rice cooked with pork blood and meat. Traditional Khasi one-pot rice dish with deep earthy flavour.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Kodava Pork (Kuttiyattu style) — 100 g (chopped)
- rice — 250 g (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash the red rice a couple of times and soak it in water for 20 minutes, then drain.
- Clean and cut the Kodava pork into small pieces.
- Heat the oil in a heavy-bottomed pot, add the cumin seeds, and let them crackle.
- Add the pork pieces and salt, and saute on medium flame for 5 to 6 minutes till the pork releases its fat and turns lightly browned.
- Add the drained red rice to the pot and mix well so the rice grains coat with the pork fat and spices.
- Pour in enough water to cook the rice, cover, and simmer on low flame, stirring occasionally, till the rice and pork are fully cooked and the water is absorbed, about 30 minutes.
- Fluff the rice and pork mixture gently with a fork once cooked, keeping the texture dry and separate.
- Garnish with chopped coriander leaves and serve the khasi jadoh red rice hot as a wholesome one-pot meal.
Common questions
- How many calories in one plate of Khasi Jadoh Red Rice?
- 434 kcal per plate.
- How much cooking time?
- 65 min — 20 min prep, 45 min cooking.