Here is one more recipe from the North Eastern part of India. As I mentioned yesterday, finding recipes from the part is really tough and we always struggle cooking from the cuisine. Today, I will showcase a pulao from Meghalaya. I need to warn you, this is no where near the authentic Jadoh, cooked by the khasi tribe. The authentic jadoh uses pork as the main ingredient. Some versions of Jadoh are cooked with blood, but it is kind of extreme and I would never do that. Even the cooking fat is also pork fat and vegetables are used only in salads.
When I read this version of jadoh adapted to suit the vegetarians, I bookmarked it to try. I used carrots and potato, but you can always use any vegetable you have. You can even serve it with boiled eggs, but I didn’t do that. This version is mildly spiced and really flavourful. I made this for Sruti for one of her weekend meals and as usual she loved it. Any dish with potato can never fail when serving for her. I cooked this in an open pan as it is my favourtie method of cooking pulao. Though I have pressure cooked a couple of pulao and they turned good, I always go back to cooking it on open pan. Guess some habits are hard to lose. Use any method of cooking which you are comfortable with, but make sure to adjust water accordingly.
Recipe Source: Ammaji Kitchen
Basmati Rice – 1 cup
Ghee – 2 tbs
Cinnamon – 1″ piece
Clove – 2
Star Anise – 1
Bay Leaf – 1
Onion – 1
Ginger Garlic Paste – 1 tbs
Green Chilly Mint Coriander Paste – 2 tbs
Black Pepper – 1 tsp
Carrot – 1
Potato – 1
Water – 2 cups
Salt – To Taste
Wash and soak basmati rice for 30 minutes.
Heat ghee and add the spices.
Add onion and saute until translucent.
Add the ginger, garlic, green chilly, coriander and mint pastes and saute until the raw smell vanishes.
Add in the cubed vegetables and cover and cook on low flame until soft.
Add drained rice and fry for a few seconds.
Add water and salt.
Cook until 3/4 th done.
Cover and cook on low flame for 10 – 15 minutes until the water is completely absorbed.
Remove from flame and let it sit for 10 minutes.
Serve it garnished with coriander leaves.
Recipes so far in this festival