Ainu-inspired Spiced Rice with Local Ingredients

Ingredients

In this Ainu-inspired version, we substitute the traditional meat used in Sindhi biryani with locally available ingredients like venison or salmon. Additionally, we incorporate Ainu pepper, a unique spice used in Ainu cuisine, to add a distinctive flavor profile. The cooking techniques and layering of the dish remain similar to the original, but the use of local ingredients and spices gives it a distinct Ainu twist. We alse have the original recipe for Sindhi biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g venison or salmon, cut into bite-sized pieces 500g venison or salmon, cut into bite-sized pieces
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon Ainu pepper 1 teaspoon Ainu pepper
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Fresh cilantro and mint leaves for garnish Fresh cilantro and mint leaves for garnish
• Salt to taste Salt to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
3. 3.
   In the same pot, add the minced garlic and grated ginger. Sauté for a minute until fragrant.
4. 4.
   Add the chopped tomatoes and cook until they soften.
5. 5.
   Add the venison or salmon pieces to the pot and cook until they are browned on all sides.
6. 6.
   Stir in the Ainu pepper, turmeric powder, cumin powder, coriander powder, and cinnamon powder. Cook for a minute to toast the spices.
7. 7.
   Add the soaked and drained rice to the pot and mix well with the spices and meat.
8. 8.
   Pour in enough water to cover the rice by about an inch. Season with salt to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice cook for about 15-20 minutes, or until the rice is tender and cooked through.
10. 10.
    While the rice is cooking, heat the milk in a small saucepan. Add the saffron strands and let them infuse for a few minutes.
11. 11.
    Once the rice is cooked, drizzle the saffron-infused milk over the top. Cover the pot and let it sit for 5 minutes to allow the flavors to meld.
12. 12.
    Fluff the rice gently with a fork, garnish with the reserved caramelized onions, fresh cilantro, and mint leaves.
13. 13.
    Serve the Hokkaido Spice Rice hot and enjoy the unique fusion of Ainu and Pakistani flavors.

Treat your ingredients with care...

• Venison or salmon — Ensure the meat is fresh and properly cleaned before using. Adjust cooking time based on the type and thickness of the meat.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh.
• Experiment with different local Ainu spices to add more depth to the dish.
• Serve the Hokkaido Spice Rice with a side of pickled vegetables for a refreshing contrast.
• If you prefer a spicier flavor, add a pinch of Ainu chili powder to the dish.
• Leftovers can be enjoyed the next day and make for a delicious packed lunch.

Serving advice

Serve the Hokkaido Spice Rice as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed with raita, a traditional yogurt-based condiment, to balance the flavors.

Presentation advice

To enhance the presentation, layer the rice and meat mixture in a large serving dish and garnish with the caramelized onions, saffron-infused milk, and fresh herbs. This will create an inviting and visually appealing dish.