Pilaf for children

Name: Pilaf for children
Total time: 1 h 30 min
Yield: 6
Cuisine: Azerbaijani, Tajik, Uzbek
Ingredients: Beef shoulder - 300 g; Round rice - 300 g; Vegetable oil - 51 g; Carrots - 125 g; Onions - 100 g; Tomato puree - 90 g; Water - 600 g

Cookinero 21 Oct 2025

1510

Special recipes are developed for kindergartens, including children's pilaf. All dishes for children are prepared according to them. In pilaf for children, served as in kindergarten, there is one nuance - the use of tomato puree.

How to cook Pilaf for children

Step 1

Make zirvak (vegetable and meat base for pilaf). Fry onion, meat and carrots one by one in vegetable oil until half cooked (10 minutes). Mix everything well, add tomato puree. Pour some water into the resulting mixture and bring to a boil. This will take 3-5 minutes.

Step 2

Prepare pilaf as in kindergarten. Pour rice into the pan and distribute evenly. Add liquid so that it covers the pilaf by 3 cm. Simmer until the water is absorbed.

Pilaf for children - FAQ About Ingredients, Baking Time and Storage

Can I make this pilaf without meat for a vegetarian version?

Yes, you can omit the meat and make a vegetarian pilaf. Simply follow the same steps, but increase the amount of vegetables like carrots and onions to add more substance. You might also want to add a protein source like chickpeas or lentils that have been cooked separately, adding them in at the end to warm through.

How can I make this recipe for a larger group?

To scale up, proportionally increase all ingredients, especially the liquid. For the rice, use the 1:1.5 ratio of rice to liquid by volume as a starting point. Use a wider pan to ensure even cooking. You may need to slightly increase the cooking time, but be careful not to overcook the rice.

How long can I store leftovers and how?

Store leftover pilaf in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in a pan or microwave, adding a tablespoon of water to prevent it from drying out. It is not recommended to freeze this pilaf as the rice can become mushy when thawed.

My rice is turning out mushy. How can I prevent this?

Mushy rice is often due to too much liquid or overcooking. Ensure you're using the correct rice-to-liquid ratio (1:1.5 for basmati-type rice works here). Also, after adding the rice, simmer on the lowest possible heat and do not stir. Let it rest, covered, for 10 minutes after cooking to finish absorbing liquid evenly.

Can I add other vegetables to this pilaf?

Absolutely! Finely diced bell peppers, peas, or green beans would be great additions. Add them with the onions in Step 1 to ensure they cook through. Keep the pieces small so they integrate well with the rice. Avoid very watery vegetables like zucchini, as they can make the dish too wet.

Can I make this pilaf in advance for a party?

Yes, but with care. Pilaf is best served fresh, but you can prepare the 'zirvak' (the meat and vegetable base) a few hours in advance. Keep it covered at room temperature. Then, just before serving, reheat the 'zirvak', add the rice and correct amount of hot water or broth, and cook as directed. This ensures the rice has the perfect texture.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Beetroot carpaccio with passion fruit emulsion and dark chocolate

Total Reviews:

Cookinero

Carp, Kvass recipes,

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero

Light salmon roll

Omelette with cherry tomatoes and cheese

Rice sponge cake

Spaghetti with shrimps in creamy garlic sauce

Cabbage with champignons

Beef Stroganoff with Mushrooms and Cream