LAMB BIRYANI 100 PORTIONS

DICED LEG OF LAMB SLICED ONIONS VEG OIL CURRY POWDER TIKKA SAUCE CUMIN CINNAMON GINGER GARLIC PASTE BASMATI RICE WATER VEG BOUILLON SULTANAS PEAS SWEETCORN FLAKED ALMONDS TOMATOES !DICED"

10 KG 1.8KG 500MLS 600G 1 JAR 200G 50G 200G 20G 2.5KG 3 GALLONS 3 5G 00G 1.5KG 1.5KG 500G 500G

MET#OD SAUTE LAMB$ ONIONS$ GARLIC AND SPICES IN BRAT PAN WIT# OIL. ADD TIKKA SAUCE AND 1%3RD OF STOCK AND SIMMER SLOWLYUNTIL MEAT IS ALMOST COOKED. ADD RICE AND REMAINING STOCK AND CONTINUE COOKING UNTIL RICE IS COOKED AND ALL STOCK IS ALMOST ABSORBED. !NOT TOO DRY AS WILL DRY OUT ON COUNTERS" ADD SWEETCORN$ PEAS AND SULTANAS FOR LAST 5 MINS OF COOKING.

TRANFER TO GASTRONOMME TRAYS AND GARNIS# WIT# TOASTED FLAKED ALMONDS AND DICED TOMATO.