Australian Butchers' Guild
- Meat Beef
- Cut Knuckle
Biryani is a delicious combination of beef, rice and aromatic spices. This is a convenient adaption of the authentic Indian favourite.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Eye of Knuckle | 10mm Cubes | 500g | 2kg | 5kg |
| Olive Oil | 40ml | 160ml | 400ml | |
| Brown Onion | Chopped | 100g | 400g | 1kg |
| Beef Stock Powder | 10g | 40g | 100g | |
| Curry Powder | Hot Madras | 20g | 80g | 200g |
| Ground Cinnamon | 2g | 8g | 20g | |
| Basmati Rice | 300g | 1.2kg | 3kg | |
| Bay Leaves | Dried | 2 | 8 | 20 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine beef, olive oil, onion, stock, curry powder and cinnamon.
2. Add rice, mix well.
RETAIL PRESENTATION
Pile into foil containers. Top with 2 bay leaves.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Stir mixture in large non stick pan for 5 minutes over high heat until beef has browned and the onion softened.
2. Reduce heat to low. Add 400g of tinned diced tomatoes and 2 cups of water.
3. Cover and simmer for 30 minutes, stirring occasionally until rice is tender and liquid absorbed.
SERVING SUGGESTION
Serve sprinkled with fresh coriander leaves and toasted flaked almonds.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display and sell with tinned diced tomatoes.
