Meghalaya Jadoh Vegetarian Rice Mushroom Khasi

Method

1. 1

   Heat oil and cook onion: Heat 2 tbsp oil in a wide, heavy pot on medium. Add finely chopped onion. Cook 8 minutes until golden.

2. 2

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir 2 minutes.

3. 3

   Add mushrooms: Add sliced mushrooms. Stir to coat with the onion mixture. Cook on medium-high heat for 4 to 5 minutes until the mushrooms release their moisture and begin to fry in the oil.

4. 4

   Add spices and chilli: Add turmeric, coarsely ground black pepper, bay leaves and slit green chilli. Stir 1 minute.

5. 5

   Add washed rice: Add the washed, drained rice directly to the pot. Stir gently to combine with the mushroom mixture. Cook stirring for 2 minutes.

6. 6

   Add liquid and salt: Add 3 cups water or vegetable stock. Add salt. Stir once. Bring to a full boil on high heat.

7. 7

   Cook covered on lowest heat: Once boiling, reduce to the absolute lowest heat. Cover tightly. Cook for 20 minutes.

8. 8

   Rest covered: Turn off heat. Keep covered 5 minutes.

9. 9

   Check and fluff: Open the lid. The rice should be fully cooked and all liquid absorbed. Fluff gently with a fork.

10. 10

    Serve: Garnish with spring onions and chopped coriander. Serve as the vegetarian alternative at Khasi feasts.

11. 11

    Note: This vegetarian version of jadoh is made for family members who do not eat meat during Khasi community feasts. The one-pot cooking technique is identical to the pork jadoh — only the protein changes. Local wild mushrooms from the Meghalayan forests provide umami depth similar to pork, making this a complete alternative. The mushroom jadoh is also a popular option at Shillong restaurants catering to vegetarian visitors.