Spice Mix - Sayadieh Rice Recipe 6 Kg

This recipe is specially designed to make the work of chefs in central kitchens easier.
By using it, you are guaranteed:
• Consistency in flavor and color every time, regardless of batch size.
• Time and effort saving with no need to measure or mix multiple spices or stocks.
• Stable quality that ensures customer satisfaction.
• Flexibility in usage, as it can be applied to different quantities (10–30 kg or more) with the same standard ratios.
Standard Usage Ratios
Rice Quantity Spice Mix
1 Kg 60 g
2 Kg 120 g
3 Kg 180 g
4 Kg 240 g
5 Kg 300 g
10 Kg 600 g
20 Kg 1.2 Kg
30 Kg 1.8 Kg
40 Kg 2.4 Kg
50 Kg 3 Kg
Cooking Instructions:
Reference Batch Size: 30 kg Rice
Required Ingredients:
• 1.8 kg Sayadieh Rice Recipe
• 4.5 – 6 liters ghee / butter / oil
• 30 medium onions, chopped
• 30 – 36 liters boiling water
Steps
1. Heat ghee, butter, or oil in a suitable cooking pot.
2. Sauté the onions until golden brown.
3. Add the rice and stir until the grains are coated with the fat.
4. Add the spice mix with the boiling water.
5. Stir the rice well for 1 minute to ensure even mixing.
6. Cover the pot and cook over low heat until fully done.
Technical Tips for Best Results:
• Always use boiling hot water, not lukewarm.
• Water quantity can be slightly adjusted according to the rice type (Basmati / Egyptian), noting that Egyptian rice is recommended for this recipe.
• After cooking, gently fluff the rice before serving to separate the grains.

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Ingredients

• Salt
• Spice Mix (Celery – Cumin – Mustard - Cardamom – Other Seasoning) Onion Flakes – Flavor Enhancer (E621–E635)
• Seafood Flavor – Sugar – Modified Starch

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Allergens

• mustard - celery - starch