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Biriyani Rice
Biriyani Rice
S.No MENU ITEMS BACK AREA FRONT AREA PREPRATION PLUS TEMP MINUS TEMP IN HOUSE OUTSOURCED
Vegetable Burger with or Bun Warmer U/C Refrigerators Cabbage Salad Buns Veg Patty Ketchup Sachets
without cheese Deep fat fryer Cheese Slices Chicken Patty
1
25
Table Fryer
Griller
Top Burner
Indian Counter Tandoor Cold Well Makhani Gravy Salad
26 Murg Makhani & Rice Stock Pot Burner Hot Wells Boil Rice Chutney
Refrigerator Paneer
Paneer Makhani Tandoor Makhani Gravy Salad
27 Stock Pot Burner Cold Well Boil Rice Chutney
Refrigerator Hot Well Paneer
Lamb Roganjosh & Rice Stock Pot Burner Cold Well Makhani Gravy Salad Boneless
28 Lamb
Refrigerator Hot Well Boil Rice Chutney
Tandoor Ke Khazane Se Tandoor Cold Well Lamb Mince Salad Lamb
Chicken Tikka Boneless
29
Tandoor Ke Khazane Se
Chicken Tikka
29
Refrigerator Chutney
Table
Seekh Kebab Tandoor Cold Well Lamb Mice Salad Lamb
30 Refrigerator Chutney Boneless
Table
UAPL Functional Area Section GENERAL RECEIPE
Functional : Kitchen Rev. No.
FM: KT Rev. Date :
Page :
BIRIYANI RICE
Date 1/16/2008
Position Cost Price
Quantity Produced FOR 50 PAX
Portion Size
No. of Portions
Sensitivity
DALDA 400 GM
CLOVE 2 GM
GREEN CARDAMON 2 GM
BIG CARDAMON 5 GM
MACE 2 GM
NUT MAG 1 NOS
SAFFRON 0.5 GM
ONION 200 GM
CHILLY 10 GM
GINGER 20 GM
GARLIC 20 GM
WHOLE CUMIN 2 GM
PROCEDURE:
SOAK RICE FOR 1 HOUR , THEN TAKE OUT FROM WATER AND DRY IT
TAKE A MEDIUM SIZE COPPER VASSEL
ADD DALDA , HEAT IT THEN ADD ALL WHOLE INDIAN SPICES
WHEN SPICES WII BE CRACKLE THEN ADD CHOPPED ONION AND GINGER GARLIC PASTE
ADD 1.500 ML WATER AND LET THEM TO BOIL
ADD GRAIN RICE IN BOILING WATER, THEN LET THEM TO COKK HALF DONE
ADD JULEENE GINGER AND MINT LEAVE AND GREEN CHILLY ON THE TOP OF RICE
COOK IT IN DUM PUKTH PROCESS