Cut: Knuckle Beef Biryani

  • 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.