Chicken Jadoh is Meghalaya’s signature Khasi rice dish, made by cooking rice directly with chicken so the grains soak up all the meat’s fat and flavour. Traditionally a one-pot celebration food, it’s now an everyday favourite across the state.
Chicken Jadoh at a Glance
| Cuisine | Meghalayan (Khasi) |
|---|---|
| Country | India |
| Meal | Lunch |
| Course | Main |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 40 minutes |
| Total time | About 60 minutes |
| Servings | 4 |
| Suggested serving | 1.5 cups |
Chicken Jadoh Ingredients
- 500g chicken, cut into small pieces; 1.5 cups rice, washed; 1 onion, chopped; 1 tbsp ginger-garlic paste; 2 green chillies, slit; 1/2 tsp turmeric; salt to taste; 2 tbsp oil; a few bay leaves; 3 cups water or chicken stock; coriander leaves to garnish.
How to Make Chicken Jadoh
- Heat oil in a heavy-bottomed pot; add bay leaves and onion, sauté until golden.
- Add ginger-garlic paste and green chillies; cook briefly.
- Add chicken pieces and turmeric; sauté for 5-6 minutes until the chicken is lightly browned and releases some fat and juices, which flavour the rice.
- Add the washed rice and stir to coat with the chicken fat and spices.
- Add water or stock and salt; bring to a boil.
- Cover and simmer on low heat for 20-25 minutes until the rice is fully cooked and the chicken is tender, stirring gently once or twice to prevent sticking.
- Let rest, covered, for 5 minutes before fluffing gently.
- Garnish with coriander leaves and serve hot.
Cooking Tips
Cook the chicken first to render its fat and juices directly into the rice, which is the defining technique behind jadoh’s rich flavour, rather than cooking rice and chicken separately. Keep the heat low once covered, checking occasionally to prevent the rice from sticking or burning at the bottom. Traditional Khasi jadoh sometimes uses pork, but this chicken version keeps things accessible while staying close to the dish’s one-pot spirit.
Variations
A version with black sesame seeds ground into the mix is a regional variation for added flavour. Some households add a few pieces of smoked meat for extra depth if available.
Substitutions
Chicken stock instead of water gives a richer result if available.
What to Serve With Chicken Jadoh
A simple side salad or pickle.
Storage & Reheating
Storage: Keeps refrigerated for up to 2 days.
Reheating: Reheat on the stovetop or microwave with a splash of water, stirring occasionally.
Chicken Jadoh Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 380 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 48 g |
| Fat | 10 g |
| Fiber | 1 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A one-pot, protein-rich meal reflecting Meghalaya’s Khasi cooking tradition, where meat and rice are cooked together rather than separately.
Age & Serving Guidance
Suitable for children from around 12 months onward, deboned and shredded, with mild spicing.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: None major.
Ensure chicken is cooked through fully with no pink remaining before or during rice cooking.
Chicken Jadoh FAQs
What makes jadoh different from regular chicken rice or pulao?
Jadoh’s rice is cooked directly with the chicken’s rendered fat and juices, absorbing flavour from the meat itself rather than from a separate masala base.
Is jadoh traditionally made with pork?
Yes, pork is traditional in Khasi households, though chicken is a widely accepted and accessible substitute.
Why is my jadoh rice sticking to the pot?
Keep the heat low once covered, and stir gently once or twice during cooking to prevent sticking.
Can I make jadoh in a rice cooker?
Yes, sauté the chicken and aromatics separately first, then transfer everything to a rice cooker with rice and liquid.
Is jadoh spicy?
It’s typically mild, relying more on the chicken’s natural flavour than heavy spicing; adjust green chillies to taste.
Can I make jadoh ahead of time?
Yes, it keeps refrigerated for up to 2 days and reheats well with a splash of water.
What is traditionally served with jadoh?
A simple side salad or pickle, keeping the meal straightforward.
Can I use chicken stock instead of water?
Yes, chicken stock adds extra richness and depth of flavour to the finished dish.
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