Used in 12 recipes
A commercial beef shami kebab recipe yielding about 80 consistent pieces, with practical guidance on boiling, binding, freezing and frying for service.
A 3 kg commercial plain polao batch yielding about 40 side plates, with a tested water ratio, dum method, portion control and safe hot-holding guidance.
A commercial mutton rezala recipe for 40 plates, with controlled white gravy, tender meat, stable yoghurt, measured yield and safe service holding.
A commercial Bangladeshi chicken korma recipe for 40 plates, with pale yoghurt gravy, controlled portions and service-safe holding guidance.
A commercial masala tea recipe for 40 cups with a bulk spice blend, controlled milk ratio, boil-and-strain method and practical yield control.
A commercial jorda recipe for about 50 portions, with separate rice grains, controlled sugar syrup, even colour and practical wedding scaling.
A commercial ilish khichuri recipe for about 40 plates, with controlled hilsa portions, batch cooking, service holding and seasonal cost guidance.
A 40-portion biye-bari style chicken roast with first-fried chicken, controlled sweet-savoury gravy, catering yield guidance and service holding.
A commercial pakki chicken biryani recipe yielding about 40 controlled portions, with guidance on par-cooking rice, dum, holding and scaling.
A 40-plate commercial beef tehari recipe with mustard oil, evenly sized beef cubes, aromatic short-grain rice and practical service controls.
A commercial Chattogram-style beef kala bhuna recipe producing about 40 controlled portions with deep browning, roasted spices and service guidance.
A 2 kg rice batch of golden, mildly sweet Basanti Polao for about 40 controlled portions, with practical cooking, holding and reheating guidance.
