Full Recipe Costing Sheet

CHICKEN JALFREZI
COST SUGGESTED ACTUAL GROSS COST CoS = 21.86%
INCLUDING SELLING PRICE SELLING PRICE PROFIT OF GP = 78.14%
WASTAGE SALES Target = 0.00%
SR2.19 SR10.00 SR7.44
SR2.08 21.86%
PER PERSON SR2.19 PER PERSON PER PERSON SR7.44
PER PERSON SR2.08 SR10.00

RECIPE YIELD: 1.00 VAT/TAX: 5.00% WASTAGE: 1.00% CATEGORY: Indian Menu

LOCATION: Global REVENUE OUTLET: All Projects ITEM CLASS:

PRODUCT COST PER UNIT / TOTAL UOM TOTAL UNITS COST

UNIT SIZE

Turmeric Powder Mehran 1*36*400Gm SR18.91 / 1.00 kg 2.00 g SR0.04

(SR18.91 / 1000.00 g )

Salt Bottle SASA 1*24*750 Gm SR2.67 / 1.00 kg 20.00 g SR0.05

(SR2.67 / 1000.00 g )

Tomato SAUDI Mahmi SR6.50 / 1.00 kg 50.00 g SR0.33

(SR6.50 / 1000.00 g )

Oil Corn Afia 6*1.8 Ltr SR8.52 / 1.00 l 15.00 ml SR0.13

(SR8.52 / 1000.00 ml )

Ginger SR4.90 / 1.00 kg 4.00 g SR0.02

(SR4.90 / 1000.00 g )

Coriander Leaves SR2.00 / 1.00 kg 25.00 g SR0.05

(SR2.00 / 1000.00 g )

Garlic-Lassoon SR3.40 / 1.00 kg 8.00 g SR0.03

(SR3.40 / 1000.00 g )
PRODUCT COST PER UNIT / TOTAL UOM TOTAL UNITS COST
UNIT SIZE

Onion SR1.53 / 1.00 kg 100.00 g SR0.15

(SR1.53 / 1000.00 g )

Chicken Frozen Al-Akhwain 1Ctn * 10Pcs * SR8.45 / 1.00 kg 125.00 g SR1.06

1.1Kg (SR8.45 / 1000.00 g )

Eastern Red Chilly Powder Dx SR20.00 / 1.00 kg 2.00 g SR0.04

1*36*400Gm (SR20.00 / 1000.00 g )

Cumin Powder Mehran Pkt 48x200 gms SR26.50 / 1.00 kg 5.00 g SR0.13
(SR26.50 / 1000.00 g )

Coriander Powder 1Bag*10Kgs(Kuzbrah) SR4.00 / 1.00 kg 2.00 g SR0.01

(SR4.00 / 1000.00 g )

Garlic-Lassoon SR3.86 / 1.00 kg 8.00 g SR0.03

(SR3.86 / 1000.00 g )

RECIPE METHOD OTHER NOTES CRITICAL CONTROL

● Heat 15ml oil in a medium pot and
fry onion and garlic for a few
minutes on high heat (be careful
not to burn onion).
● Add the chicken, turmeric, chili
powder and salt.
● Fry over medium low heat for 5-10
minutes, or until golden brown,
scraping the base of the pan
frequently and turning the chicken.
● Add tomatoes, cover and cook
over medium heat for 20 minutes.
● Uncover and simmer for 10
minutes so that excess liquid
evaporates and the sauce
thickens.
● Add cumin, ground coriander,
ginger and fresh coriander and
simmer for 5-7 minutes.
● Serve hot with plain rice, pitas or
Nan bread.
● Serve hot with plain rice, pitas or
Nan bread.
All of our products are prepared in
GCC Kitchen, Therefore there may
by Signs of NUT’s Traces in all of our
Food Products, Regular Quality
Checks of All ingredients should be
strictly followed, monitored and
recorded, Raw Food to be stored at
correct temperatures in Dry, Chilled
and Freezer Storage areas, Low and
High risk food to be kept separately
at all times to avoid any
contamination or Food poisoning,
When Food is prepared, proper steps
to be taken care for cooling steps
before storing in Chiller or Freezer, ,
All food to be cooked at above 75°C,
and all Hot Cooked food to be stored
above 63°C and Cold food to be
stored at below 5°C, Always keep
the food covered, Date Marked and
Labelled at all times. Good Hygiene
practice to be strictly followed at all
times right from receiving to service
of food, Proper Housekeeping and
Cleaning Practices to be strictly
followed at all times before and after
of each services.