Recipes & Costing
Per-daig batch from the recipe matrix · edit grams, ingredients and yields — costs update live
Yakhni PulaoBiryaniKormaChannaMurg PulaoZardaBeef PulaoShami KababChanna PulaoDegi KormaLahori Shami
| Ingredient | Grams / daig | Rate Rs/kg | Cost | |
|---|---|---|---|---|
| Rice | 340 | Rs 340 | ||
| Chicken | 620 | Rs 620 | ||
| Oil | 520 | Rs 114 | ||
| Tamatar | 120 | Rs 18 | ||
| Piyaz | 90 | Rs 18 | ||
| Green Chilli (Grind) | 200 | Rs 12 | ||
| Lehsan | 450 | Rs 2 | ||
| Adrak | 500 | Rs 3 | ||
| Green Chilli Sabut | 180 | Rs 1 | ||
| Garam Masala Sabut | 3200 | Rs 80 | ||
| Peesa Howa Dhaniya | 900 | Rs 11 | ||
| Sabut Dhaniya | 800 | Rs 3 | ||
| Salt | 60 | Rs 3 | ||
| China Salt | 400 | Rs 2 | ||
| Daig batch cost | Rs 1,227 | |||
Recipe
Yield (Full plates/daig)
Cost / Full plateRs 153
Menu price (Full)Rs 220
Food cost %69.7%
Gross margin30.3%
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Portion factors (Small 0.6 · Half 0.8 · Full 1 · Family 2.7 · no size 1) are editable in Setup. Yields and rates start from the printed workbook — verify them with the kitchen before pricing.