Japanese-style Biryani

Ingredients

This Japanese-style Biryani differs from the original Indian version in several ways. We will be using Japanese short-grain rice instead of basmati rice, and incorporating Japanese ingredients such as shiitake mushrooms, soy sauce, and sake. We will also be using a different spice blend that includes Japanese curry powder and wasabi. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (470ml) Japanese short-grain rice 2 cups (470ml) Japanese short-grain rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 shiitake mushrooms, sliced 4 shiitake mushrooms, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sake 1 tablespoon sake
• 1 teaspoon Japanese curry powder 1 teaspoon Japanese curry powder
• 1 teaspoon wasabi paste 1 teaspoon wasabi paste
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (60ml) chopped cilantro 1/4 cup (60ml) chopped cilantro

Nutrition

• Calories (kcal / KJ): 300 / 1255
• Fat (total, saturated): 4g / 0.5g
• Carbohydrates (total, sugars): 58g / 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. 3.
   Add the carrot, red bell pepper, and shiitake mushrooms and sauté for another 5 minutes.
4. 4.
   Add the rice, soy sauce, sake, curry powder, wasabi paste, salt, and black pepper to the pot and stir to combine.
5. 5.
   Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
6. 6.
   Remove from heat and let sit for 5 minutes. Fluff the rice with a fork and stir in the cilantro.

Treat your ingredients with care...

• Shiitake mushrooms — Remove the stems before slicing as they can be tough and woody.

Tips & Tricks

• Use a heavy-bottomed pot to prevent the rice from burning.
• For a spicier biryani, increase the amount of wasabi paste.
• Serve with a side of pickled vegetables for added flavor and texture.

Serving advice

Serve hot with a side of pickled vegetables.

Presentation advice

Garnish with a sprinkle of black sesame seeds and a few cilantro leaves for a pop of color.