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COMMERCIAL COOKERY SIT30816 /
butter chicken with basmati rice.xlsx - R… /

butter chicken with basmati 쇱

rice.xlsx - RECIPE CARD...
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RECIPE CARD Recipe Title RECIPE COST

INGREDIENTS MEASURE PROCEDURE RU #RU RU COST COST
Yoghurt (Plain) 125 g Place rice and water in a medium size saucepan over g 125 $ 0.01 $ 0.74
Lemon 20 ea medium high heat, no lid. ea 20 0.9 $ 18.00
Bring to a simmer - the edges should be bubbling, the
Turmeric 5g middle should be rippling, the surface will be foaming. g 5 $ 0.05 $ 0.27
Cumin (Ground) 5g Place a tight fitting lid on, then turn heat down to g 5 0.108 $ 0.54
Ginger 5g medium low (low for strong stoves). g 5 $ 0.05 $ 0.23
Cook for 12 minutes - DO NOT LIFT LID.
Garlic (Clove) 10 g Tilt saucepan, then take a QUICK peek to ensure all g 10 0.025 $ 0.25
Chicken (Thigh) 750 g water is absorbed - be super quick, then clamp lid g 750 $ 0.01 $ 10.50
Butter 30 g back on. g 30 0.0112 $ 0.34
Remove from heat, leave for 5 to 10 minutes with lid
Tomato Paste 250 g on, then fluff with fork and marvel at fluffy rice! g 250 $ 0.00 $ 0.63
Cream (Heavy) 250 ml ml 250 0.005 $ 1.25
Salt 5g g 5 $ 0.03 $ 0.15
Sugar (Caster) 5g g 5 0.0025 $ 0.01
Rice (Basmati) 180 g g 180 $ 0.00 $ 0.81

TOOL/EQUIPMENT: Food cost per serve: $ 11.23

Food cost ratio: 28%
STATION: Sell Price per serve: $ 40.12
YIELD: 3
SHELF LIFE:

TERM
Spring '18

TAGS
0 01 30 0 0112 250, 0 03 5 0 0025 180, 0 05 10 0 025
750

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