Jadoh a traditional dish of Meghalaya

Wash the rice thoroughly and drain. Cut the pork/chicken into small (1–1.5-inch) cubes. This makes them easier to cook and they also spread evenly in the rice.

Heat a flat-bottomed pan and put the pork/chicken pieces directly in it. The fat from the pork/chicken will be enough to cook it and the spices; adding extra oil will only make it too greasy.

Once the fatty bits melt, add the chopped onion, ginger paste, turmeric powder, coriander powder and red/black pepper powder (I prefer black pepper). Fry the spices till the oil separate. Add the bay leaves.

Fry the pork/chicken mixed with the spices well until all of it is pretty reddish. I also add some salt at this point because I have this fear that the pork may taste bland.

Add the rice and fry for 2–3 minutes. Mix all the spices, meat, and rice well until the rice looks evenly yellow from the turmeric. Add salt and four cups of water—preferably warm water. (Thumb rule: whatever the amount of rice, the water will be double that.)

Cover and simmer until cooked. If you find that the water has vanished but the pork or rice is still not done, add some more warm water and let it simmer until the water evaporates. Keep doing this until the dish is done to your satisfaction. Serve hot.