Page 182 - CMC Recipe Book

CMC
Recipe - Vegetable Biryani Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
20
10 minutes
20 minutes
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Basmati Rice
1kg 800g
Korma Curry Paste
90ml
Diced Onion
2kg
Vegetable Bouillon
170g
Boiling Water
2.5-3 ltr
Frozen Mixed Vegetables
1.5kg
Olive Oil
30ml
To Serve
Hard Boiled Eggs (Optional)
Natural Yoghurt
Total
Portion Cost
Method
Heat oil in a large saucepan and gently sauté onions until softened.
Add rice, stir until coated then add vegetable of choice.
Stir in the curry paste, bouillon and 2 litres of boiling water.
Bring to the boil and simmer until rice is tender, add more water as needed.
Transfer to serving dish and decorate with quartered hard boiled eggs (if using) and drizzle over yoghurt.