Chicken Biryani

INGRIDENTS UOM QUANTITY

Chicken GM 100
Rice GM 80
Ghee GM 5
Potato GM 10
195

YEILD ( GM )
INPUT QTY IN (GM)
INPUT COST IN (RS)
PER NOS COST
METHOD
1. Cook Rice upto 75 % and leave it to get
2

4
5
6
 RATE AMOUNT
250 25
80 6.4
700 3.5
35 0.35
35.25

250
Y IN (GM) 195
ST IN (RS) 35.25
35.25
Chicken Tikka For Stuffing
INGRIDENTS UOM QUANTITY RATE AMOUNT
CHICKEN BONELESS THIGH GM 1000 297 297
GINGER GARLIC PASTE GM 60 70.25 4.215
HUNG CURD GM 300 60 18
JEERA PWD GM 10 446 4.46
KASHMIRI MIRCH GM 12 493 5.916
REFINED OIL ML 50 96 4.8
SALT GM 80 21 1.68
GARAM MASALA GM 40 750 30
1552 366.071

YEILD ( GM ) 1210
INPUT QTY IN (GM) 1552
INPUT COST IN (RS) 366.071
PER KG COST 302.538016529

METHOD
1. take a big bowl , add hung curd, jeera pwd, kashmiri mirch pwd, garam masala
and salt .
2. mix them all well and keep asaide.
3. now take another bowl add chicken thigh boneless, ginger garlic paste and
half of oil.
4. mix all of them and keep in the same bowl for 15 minutes.
5. at this stage mix the hung curd mixture to the chicken pieces , mix them well
and keep for another 15 minutes.
6. preheat the oven in advance. Dizzle lit bit of oil in oven baking trays.
7. take the oven tray and lay down the chicken pieces in line and cook into the
oven for 15 to 20 minutes
8. in the middleof the baking remove the tray from oven do basting with
remaning oil.
9. when the chicken tikka is cook remove in a tray and kept for cooling.
JUMBO WHITE BREAD
INGRIDENTS UOM QUANTITY RATE AMOUNT
FLOUR GM 24000 27.0 648.00
SUGAR GM 720 42.0 30.24
YEAST GM 720 100.0 72.00
CAKE MARGARINE GM 500 152.0 76.00
WATER ML 12000 1.0 12.00
FOURTUNE REFINED OIL ML 600 90.0 54.00
GULTEN GM 48 280 13.44
BREAD IMPROVER GM 480 190 91.20
SALT GM 500 25 12.50
CALCIUM POWDER GM 50 180 9.00
39618 1,018.38

YEILD (GM) 1700

INPUT QTY IN (GM) 39618
PER KG COST 25.70
COST PER PORTION(1700GM) 43.70
METHOD
1. in a bowl of a mixture, stir to dissolve the yeast in 3/4 cups of warm water and let sit for 5
minutes.
2. add remaning ingridents water, sugar, cake margarine,salt, gluten, oil, improver calcium powder
and half of the flour and stir to combine

3. using a dough hook, mix on a low speed and gradually add the remaning flour untill the dough is
soft and tacky, but not sticky .
4. continue to knead untill soft ball of dough forms and clear the sides of the bowl, about 7 to 10
minutes.
5. now placed the dough in a lightly greased tray. Cover with plastic wrap set in a draft free place to
rise untill double in size about 45minutes to 1 hour.

6. turn the dough out onto a clean lightly floured surface. Gently press to remove any air pockets.

7. grease around 23 loaf tins (19.5cm * 9.5cm *8.5cm) and divode the dough into equal 23 partparts.
8. form into loaf shapes and place in the tins, steam down and leave to rise again until almost double
I volume about 45 minutes. Meanwhile preheat the ovens to 190 degree celcius.
9. bake the loafs untill firm and brown about 45-50 minutes. Turn out and cool on a rack.