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Chicken Briyani (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 213 00
CHICKEN BRIYANI (COOKED DICED)
Yield 100
Portion 12 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
379 cal
42 g
29 g
10 g
77 mg
882 mg
112 mg
Ingredient
Weight
Measure
Issue
BUTTER,MELTED
6 oz
1/2 cup
OIL,SALAD
5-3/4 oz
3/4 cup
ONIONS,FRESH,CHOPPED
7 lbs
1 gal 1 qts
7-3/4 lbs
9 lbs
1 gal 1-1/2 qts
RICE,LONG GRAIN
CUMIN,GROUND
1-1/8 oz
1/4 cup 1-2/3 tbsp
ALLSPICE,GROUND
3-1/2 oz
1 cup
CHILI POWDER,DARK,GROUND
3/4 oz
3 tbsp
GARLIC POWDER
3/8 oz
1 tbsp
1/4 oz
1 tbsp
PEPPER,RED,GROUND
CHICKEN,COOKED,DICED
18 lbs
4 lbs
2 qts 3-5/8 cup
SPINACH,CHOPPED,FROZEN
TOMATOES,CANNED,DICED,DRAINED
16-7/8 lbs
2 gal
CHICKEN BROTH
2 gal 2 qts
Method
1 Melt butter or margarine. Add salad oil and onions. Stir well. Saute until onions for 5 minutes or until they are tender.
2 Add rice. Cook rice 10 minutes or until lightly browned, stirring constantly. Add cumin, all spice, chili powder, garlic powder and
red pepper.
3 Place 2-1/2 quart seasoned onion and rice mixture into ungreased steam table pans. Add 9 cups tomatoes, 1 gallon chicken and 1
quart spinach to each steam table pan. Stir to combine.
4 Pour 2-1/2 quart hot broth over rice, tomato, chicken and spinach mixture in each pan; stir well.
5 Cover, using a convection oven, bake at 350 F. for 55 to 60 minutes on high fan, closed vent. CCP: Internal temperature must
register 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Chicken Briyani (Cooked Diced)

Yield: 100 Portion: 12 Ounces
Calories: 379 cal
Carbohydrates: 42 g
Protein: 29 g
Fat: 10 g
Cholesterol: 77 mg
Sodium: 882 mg
Calcium: 112 mg

Ingredient Weight Measure Issue
BUTTER,MELTED 6 oz 1/2 cup
OIL,SALAD 5-3/4 oz 3/4 cup
ONIONS,FRESH,CHOPPED 7 lbs 1 gal 1 qts 7-3/4 lbs
RICE,LONG GRAIN 9 lbs 1 gal 1-1/2 qts
CUMIN,GROUND 1-1/8 oz 1/4 cup 1-2/3 tbsp
ALLSPICE,GROUND 3-1/2 oz 1 cup
CHILI POWDER,DARK,GROUND 3/4 oz 3 tbsp
GARLIC POWDER 3/8 oz 1 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp
CHICKEN,COOKED,DICED 18 lbs
SPINACH,CHOPPED,FROZEN 4 lbs 2 qts 3-5/8 cup
TOMATOES,CANNED,DICED,DRAINED 16-7/8 lbs 2 gal
CHICKEN BROTH 2 gal 2 qts

Method:
1 Melt butter or margarine. Add salad oil and onions. Stir well. Saute until onions for 5 minutes or until they are tender.
2 Add rice. Cook rice 10 minutes or until lightly browned, stirring constantly. Add cumin, all spice, chili powder, garlic powder and
red pepper.
3 Place 2-1/2 quart seasoned onion and rice mixture into ungreased steam table pans. Add 9 cups tomatoes, 1 gallon chicken and 1
quart spinach to each steam table pan. Stir to combine.
4 Pour 2-1/2 quart hot broth over rice, tomato, chicken and spinach mixture in each pan; stir well.
5 Cover, using a convection oven, bake at 350 F. for 55 to 60 minutes on high fan, closed vent. CCP: Internal temperature must
register 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_briyani_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence