Jadoh

Wash the red rice and soak for 30 minutes. Drain and set aside.

Cut the pork into medium pieces. Heat mustard oil in a large heavy pot over medium-high heat. Add the pork and sear until browned on all sides, about 8 minutes.

Add sliced onions and fry with the pork until golden, about 6 minutes.

Add minced garlic, grated ginger, and slit green chillies. Stir and cook for 2 minutes.

Add turmeric powder, black pepper, and bay leaves. Mix well.

Pour in 800 ml water and bring to a boil. Skim off any foam that rises to the surface.

Add the soaked red rice and salt. Stir to combine. Bring back to a boil.

Reduce heat to medium-low, cover, and cook for 25–30 minutes, stirring occasionally, until the rice is fully cooked and has absorbed most of the liquid, creating a thick, porridge-like consistency.

If using pork blood, stir it in during the last 5 minutes of cooking. It will thicken the jadoh and give it a darker color and richer flavor.

Adjust salt and pepper. Garnish with fresh coriander and serve hot in bowls.