Recipe for pilaf as in kindergarten with photo: how pilaf is prepared in kindergarten

Recipe for cooking in a slow cooker

The same recipe can be used in a slow cooker. In order for the pilaf to turn out like in the dining room, you need to follow the steps step by step.

1. Chop the onions and carrots. Fry them in a container for 10 minutes.
2. Add chopped fillet. Set the mode to “Fry”. Set the time to 10 minutes.
3. Don't forget to stir the cooking ingredients.
4. Add rice to the fried chicken. Fill it with 3 glasses of water. Set the “Simmer” mode for 30 minutes. Add spices and salt according to the recipe.

Pilaf, like in kindergarten, is prepared very simply. It should not be given to children after one year. But at the age of three, when the child is transferred to the common table, recipes with chicken can be used for him. The calorie content of a child's portion of pilaf will be 350 kilocalories. The child will receive 20 grams with food. protein, 11 gr. fat, 44 gr. carbohydrates.

Cooking process

For cooking, you can replace the puree with tomato paste, slightly reducing the volume, since the paste is more concentrated than puree.

The dish is prepared like this:

1. Grind the meat into pieces of 20-30 g, add salt and pepper, and fry in margarine.
2. Separately sauté carrots, onions with tomato puree.
3. Combine meat and vegetables in a thick-walled saucepan, duck pot or cauldron, pour in a glass of broth or boiling water and bring to a boil.
4. Add the sorted and well-washed rice and cook it until half cooked. The liquid should be absorbed by this time, after which place the pan in a frying pan with water or on a baking sheet and put it in the oven for half an hour.
5. The finished dish is mixed and placed on plates, garnished with pickled cucumbers or fresh vegetable salad.

Pilaf with tomato turns out to be a pleasant, slightly unusual color, slightly sticky and tasty.

Beef pilaf recipe

For older preschool children, you can prepare a dish with beef. This pilaf for children improves blood composition. If the hemoglobin level is normal, the babies look rosy and happy in the photo. For the recipe, instead of chicken, you need to take 400 UAH of young beef. Cooking will take a little over an hour.

1. Fry carrots and onions. Fry vegetables for 10 minutes.
2. Add finely chopped beef to the roast. Fry for another 10 minutes.
3. Place rice in the roasting pan. Fill it with water as in the previous instructions.
4. Add salt and spices according to the recipe. Cover the pilaf with a lid and simmer for 45 minutes.

The beef pieces will be cooked and soft. The taste will remind you of the pilaf you ate in the cafeteria of kindergarten or first year of school. These are not bad associations. Only the most delicious dishes are remembered from childhood. The calorie content of a child's portion will increase to 436 kilocalories. The nutritional value of the dish will also change. It will be 24 g. protein, 22 gr. fat, 35 gr. carbohydrates.

Ingredients

Usually in children's institutions, be it a school, kindergarten or pioneer camp, it is prepared from poultry, more precisely, chicken. We will tell you below how to prepare pilaf for a child with different meats, including chicken breast.

The second required element will be rice. Since baby pilaf should not be crumbly, you can take the simplest cereal. For example, regular short-grain Krasnodar rice goes perfectly with this dish.

Carrots and onions are also needed, but, unlike classic pilaf, they are minimally fried. Accordingly, less vegetable oil is taken - baby pilaf is less saturated with fat and can be classified as a dietary dish.

There are several recipes for the catering dish, and they also contain optional components. For example, many institutions prepare slightly pinkish-colored pilaf with tomato. This is also a very common option in school and kindergarten canteens. We managed to find a real production recipe for it, which gives the complete preparation technology.

Recipe for vegetable pilaf with mushrooms

At school you might have been given this dish. Having decided to prepare pilaf according to a children's recipe, you can use a set of products:

• rice – 2 cups;
• porcini mushrooms – 0.4 kg;
• 1 onion, 1 carrot, 3 bell peppers;
• vegetable oil – 5 tablespoons;
• salt, pepper, bay leaf.

1. Onions, carrots and peppers are finely chopped and fried for 10 minutes.
2. Sliced ​​mushrooms are added to the frying for 5 minutes.
3. Rice is poured into the fryer. According to the recipe, spices and salt are added. The dish should be simmered for 30 minutes with the lid closed.

Makes 8 children's servings of pilaf. Each of them contains about 250 kilocalories, up to 7 grams. vegetable protein, 7 gr. fat, about 40 gr. carbohydrates.

Children's pilaf with chicken

In kindergarten GOSTs, as it turns out, there are several options for preparing pilaf with chicken. All these dishes are similar in that they are cooked viscous, more like porridge, have practically no spices and are prepared with a minimum amount of fat.

Different processing of chicken meat is allowed. So, you can boil the whole chicken, disassemble it, separating the meat from the bones, and combine it with sautéed vegetables and boiled rice. Then warm everything together for about five minutes.

Here's how to cook delicious baby pilaf with lightly fried chicken and sautéed vegetables. Children really love the kind of food they eat in kindergarten.

Products:

• 250 g chicken meat, freed from bones (you can take thigh or breast);
• 1 cup short grain rice;
• 1 medium carrot;
• 1 PC. onions (large);
• 2 bay leaves;
• 1 tsp. salt (without top).

This dish is prepared like this:

1. Cut the onion into cubes, carrots into strips.
2. Chicken meat is removed from bones and skin and cut into small cubes.
3. The onion is fried in a small amount of vegetable oil just a little, just until transparent. Add carrots to it and simmer for another 5 minutes over low heat.
4. The chicken is placed in a frying pan, salted and fried so that the pieces turn white, but do not become crusty.
5. Next, you need to pour in a glass of water and simmer over high heat under the lid for another quarter of an hour. Heat helps to more actively remove aroma and taste from products, and also evaporates the liquid almost completely.
6. Meanwhile, the rice is washed until the water is clear and drained through a colander.
7. Place meat and vegetables into a 2-liter pan, lay out cereals, and fill everything with water (if the rice is dry, then 400 ml is needed, if there is water left in it, less liquid is needed). All that remains is to add the bay leaf, add salt, cover the pan with a lid and turn on the highest heat. Once it boils, reduce the heat and cook without stirring for half an hour.
8. Leave the finished pilaf on the stove for some more time.

Correct pilaf

Despite the fact that pilaf is considered a pan-Asian dish, according to the research of historians, it appeared and was improved for several centuries in the Fergana Valley (modern Uzbekistan) - one of the oldest centers of agriculture in Asia. Pilaf was not invented on purpose; it appeared as an optimal dish from those products that the area is rich in. And the Fergana Valley has been rich in flocks of sheep, root crops and rice since ancient times. The only possible utensil if there is a shortage of fuel for the fire is a cauldron. We can say that pilaf appeared as a consequence of local meat procurement technology: nomads fried meat until the water completely evaporated and stored it in fat. It was difficult to prepare anything other than pilaf from such a semi-finished product in field conditions.

Gradually, the simple recipe of the shepherds acquired new elements. In other regions, the original components were replaced by available ones: lamb - beef, pork and even chicken meat; dev jeera rice is long grain Indian rice, and yellow carrots are red. All existing recipes, of course, have the right to exist; they enrich the dish with options, make it universal, easy to prepare and truly folk. Pilaf is a very stable dish; to prepare it tasteless if you follow the basic technology, you still need to try. There are adapted pilaf recipes where hard pasta is used instead of rice. It is almost impossible for modern city residents to prepare the correct pilaf according to the “standard” recipe. We have to be content with simplified recipes, which also give good results, but have nothing in common with real pilaf. An analogy is Italian pizza. Italians would be surprised if they tried the “vatrushki” sold in Russian eateries with pieces of sausage, topped with mayonnaise or ketchup.

Let's consider all the elements of how to prepare real proper pilaf. It requires special rice - dev-jeera. This variety was presumably brought by immigrants from China and has been cultivated since ancient times in the Fergana Valley. Uzgen is still considered the best place for its cultivation. Now in the Fergana Valley the climate has changed significantly, the rivers have become impoverished, and the lack of water has hit hard the production of classic “pilaf” rice. Dev-jeera is difficult to grow: during the summer, the sprouts must be constantly thinned out and replanted three times to a new place, and after harvesting the rice by hand at the end of October, peel off the scales and obtain unpolished grains, which are packed in ventilated linen bags and stored until spring. In early spring, cumin is dried by tossing and dried in the sun, covered with straw at night. This type of rice processing takes at least a year, and for special varieties – several years. For the winter, the rice is put into bags, and the procedure is continued in the spring. The grain becomes hard, durable, with a rich amber color. In the autumn, the rice hardened in this way is hulled, that is, the top scales are torn off. After peeling, rice grains are stored until use in rice powder remaining from the processing process - this way jeera better retains its taste and aromatic properties. Now dev-jeera is grown in southern India and Sri Lanka, southern France, Thailand, Australia and some countries in southeast Asia. In any case, even Indian jeera is much better for pilaf than long-grain white rice.

Real rice for pilaf is now becoming increasingly difficult to find. Uzbek dev-jeera rice is practically not exported, and rice exporting countries label their rice as Red Raw Rice. Complicating the task is the confusion in the notation - there is also red yeast rice. This is the so-called Chinese red rice, the reddish hue of which is obtained with the help of a mold formed by the fungus Monascus purpureus, which gives raw rice its purple color.

The second component of pilaf is cumin or cumin, kmin, kammun, Roman or Indian cumin, azhgon, zra, zar, zatr. Without cumin, pilaf simply won’t work. This spice has a very strong, bitterish aroma with nutty undertones, which intensifies when rubbed and heated. Zira is the main aromatic element of pilaf, its soul. This is the only spice used in classic pilaf.

The third element is lamb. Why lamb? Apparently, this is the same reason why real Borodino bread is made from rye flour. Lamb has a number of advantages over other meat, not even to mention its very special taste. After all, it was the lambs that grazed on the mountain slopes of Uzbekistan and the Fergana Valley in particular. Lamb is the most common meat in all countries with very hot climates. This meat contains a lot of fat and can withstand heat much longer. Prepared meat can be stored for up to one year, and in hot weather for several months. For pilaf, lamb of medium fat content is taken, usually with bone. A tenth of fat tail fat is added to the meat.

The final element of pilaf can be considered vegetables: carrots, onions, garlic and hot red and green peppers. In Fergana, yellow carrots are used for pilaf. But only because it grows everywhere there.

Last but not least are the tools and utensils. The ideal dish for pilaf is a thick-walled cauldron. You can use any sufficiently deep container, preferably with thick walls and always with a thick bottom and a tight-fitting lid. The chef's main tool is a slotted spoon. If the cookware has a non-stick coating, the slotted spoon is made of wood or hard plastic.

Cooking classic pilaf.

Products for pilaf are selected based on the following proportions: 1 kg of meat (where a third is a bone), 1 kg of rice, 100 g of lard (fat tail, ribs, legs - it doesn’t matter), 1 kg of carrots, 3 onions, 2 heads of garlic, 1-2 pods of hot pepper, 150 ml of vegetable oil (refined), 1.5 teaspoons of cumin, salt, 1 liter of water.

Before cooking, separate the washed meat from the bones and cut it into small pieces (as for goulash). Cut the lard into cubes with a 1 cm edge. Cut the vegetables and place them in one large plate to clearly see the proportions. Cut the carrots for pilaf into thin strips with an edge of 2-3 mm and a length of 30-40 mm. Sprinkle with sugar to release the juice. Cut the onion into thin rings. Wash the garlic, remove the roots, remove the husk. Important! The hot pepper must be whole, without cuts or damage, otherwise the pilaf will be quite difficult to eat. Proper pilaf should not be spicy. Rinse the rice in several waters and leave to dry.

Let's start preparing pilaf. Heat the dishes thoroughly and pour in the oil. The oil should heat the dishes well and be hot enough. Throwing a circle of onion serves as an indicator that the oil is ready - the onion will brown in a few seconds. Using a slotted spoon, carefully lower the lard into the heated oil.

Important! All cooking operations are done slowly and carefully. The pieces must be even, the movements precise, there should be no “throw-ins”. All ingredients are lowered into the cooking container with a slotted spoon.

As soon as the lard acquires a golden hue, catch it with a slotted spoon and transfer it to a separate bowl. Place the bones in hot oil. Stir them to ensure even processing. At this stage, add a pinch of cumin. Watch the color of the broth and leftover meat on the bones. The meat should turn brown and the broth should turn brown. Next, the onion is fried in oil. Here you need to stir a little more intensely. The onion should become golden. Then place the chopped meat in a bowl and fry it for no longer than 10 minutes. Add carrots and mix all ingredients. Stir simultaneously with frying for 7-10 minutes. When the carrots have softened, pour cold water into the cooking container. The resulting broth is called zirvak by the Uzbeks; this is an important stage of pilaf. Properly prepared zirvak is half the success. It is important not to overdo it with water; it is better to underfill it than to overfill it. As a last resort, water can be added in the next step. The layer of water should cover the prepared fry by 2-2.5 cm (or as they say “two fingers”). Wait for the zirvak to boil and add whole cloves of garlic and pepper pods to the boiling broth. Salt everything. Reduce heat so that the broth simmers evenly and gently. Leave for about 30 minutes.

During these 30 minutes, it is useful to carefully sort the rice from stones and excess inclusions. By the way, stones are also found in coarse salt. Pay enough attention to this.

After simmering for 30 minutes, carefully remove the peppers and garlic. Taste the broth for salt and add more salt, if necessary, so that it is slightly over-salted. Carefully transfer the rice into the boiling broth. Do not mix the ingredients! Flatten the rice with a slotted spoon and do not leave the stove while the rice absorbs the broth. At this stage, as the rice “saturates” with water, the fire under the dishes must be reduced. Gather the rice from the edges to the center and make a smooth, not crumbly mound. When all the liquid has been absorbed, level the surface of the rice and sprinkle with crushed cumin. Take a sample not from the surface, but from 2 cm deep. The rice should be firm but not hard inside. If it is still hard, add a glass of hot water and repeat the operation again with leveling and mounding. Let the water soak in deeply. When everything is ready, make a hole in the mound and bury the garlic and pepper there. Make the same neat mound above them and cover with a tight-fitting lid. Wrap in a towel and leave on the lowest heat for another 5-10 minutes, then turn off the heat and let the pilaf ripen for another half hour.

After the specified time, open the lid, remove the pepper and garlic, and mix all the contents thoroughly. Place your pilaf on a large plate, placing the bones, garlic and pepper on top. Everything is ready, you can start eating.

Of course, pilaf is not limited to just the classic recipe; variations of this dish can also be found in our neighbors (Tajikistan, Turkmenistan, Kyrgyzstan, Kazakhstan). If you look at the map, it will become clear that all these countries have their main populated areas located close to the borders of their neighbors and form a densely populated area, lined with rivers and valleys formed around them. All the neighbors' recipes are also based on red dev jeera rice and lamb. The cooking technologies are similar in all cases, but of course there are specific differences. In Turkmenistan, there is a version of pilaf with paprika instead of meat; Tajik pilaf has more lard and barberry is added to cumin. In Kazakh pilaf, radishes, dried apricots, raisins, and dried apples are added to the usual elements.

A logical question arises: where did the packets with a set of seasonings “for pilaf” come from, and why does the pilaf prepared in many cafes differ from what is described? There are several reasons for this. The Soviet deficit, with its absence in markets and traditional grocery stores, contributed to some extent. Something was added by human ignorance and even more - human laziness. At the same time, I wanted to cook pilaf at all times, and some components were replaced with those that were available. Dev-jeera rice was replaced with long-grain or even round rice, and turmeric was added to give a specific golden hue. Hot red and black peppers in classic pilaf will be a hindrance, although there is a Bukhara variety of pilaf - bakhsh, where they add black pepper, parsley, dill, cilantro and green onions. It’s difficult to understand where cloves, dill, bay leaves, marjoram, coriander, sesame, mustard and others came from in the “pilaf” mixtures. It is not at all clear why monosodium glutamate is added to such seasonings. A flavor enhancer is absolutely not needed in an aromatic and divinely tasty dish.

Alexey Borodin

Tips for preparation and introduction into the diet

• Chicken pilaf is perfect for children aged 3 years.
• Despite the fact that chicken pilaf turns out to be low-fat, give your baby a small portion for the first time and monitor his condition. Choose fresh chicken breasts, preferably from places you have checked.
• Rinse the meat well before cooking.

• Choose durum rice, such as Basmati or Jasmine.
• When washing rice, add a little salt: the powder will be washed off better, and the rice will not crumble during cooking.
• Do not grate the carrots, cut them into large pieces. This will make the dish tastier and more aromatic.
• Use a cast iron cauldron.
• Do not stir the rice while cooking the chicken pilaf and do not open the lid prematurely.
• Before serving, let the pilaf sit for half an hour. This will make the dish even tastier.

Pilaf for children: recipe with meat - from 1 year

Can be cooked with chicken or beef, veal.

Ingredients:

• 0.5 cups rice;
• 150 g of any meat (except pork, lamb);
• 1 fresh carrot;
• half an onion;
• 20 g butter;
• 3 g salt.

Children's pilaf with vegetables

It is very useful for children to prepare light vegetable pilaf. It is offered for feeding even the smallest, including one year old babies. For two glasses of rice, take approximately 300-350 g of carrots, two onions, a handful of raisins and a handful of dried apricots (you can use one or the other separately), a little vegetable oil for frying.

First, the rice needs to be washed and soaked for one and a half to two hours in salted water. Peel the vegetables and cut into strips (for carrots) and half rings (for onions). Fry the onion well until the color is brownish. Add carrots to the onions, add steamed and cut into pieces dried fruits, then rice.

Pour boiling salted water over everything so that only a little covers the food, mix and bring to a state of readiness in the oven. In production conditions, such pilaf is prepared in a special steamer for a steamer; at home, you can use a double boiler or a multicooker in the pilaf mode.

Sweet pilaf for children over 1 year old with pumpkin

Pilaf for children over 1 year old is prepared with apples and pumpkin. These products, like the main component of pilaf - rice, are allowed for babies from 6-9 months. If you cook for older kids, you can add raisins.

Quince is often used instead of apples. It contains a huge amount of vitamins and nutrients.

Ingredients:

• 0.5 cups rice;
• 1 large apple (or quince);
• 200 g raw peeled pumpkin;
• 100 g raisins (optional);
• 30 g butter;
• salt, sugar to taste.

Cooking step by step

1. Wash the apple or quince well, dry, peel and remove the seeds (the seeds must be removed without leaving any residue), cut into small pieces and combine with sugar. Do the same with the pumpkin.
2. Sort the raisins, rinse, add to the apple/quince (it is not necessary to use raisins). Sort the rice, rinse and divide into 2 parts.
3. Melt a little butter in a multicooker bowl or a roasting pan, lay out pumpkin slices, some rice on top, and sugared fruit in the next layer. Cover with the remaining rice and add salted water so that the top layer of cereal is covered. Close the lid and simmer over low heat for an hour.

Add a piece of butter to the finished rice and serve. Sweet pilaf will be appreciated not only by children, but also by adults. The dish turns out very tasty, light, rich and aromatic. Ideal for lunch and early dinner. Bon appetit!

At what age can a child have pilaf?

Pilaf, which parents usually prepare for themselves, is strictly prohibited for children. Rice stewed with fatty pork and a lot of vegetable oil and spices is undesirable even for adults. Children can eat such dishes at the age of 5 years and older.

Pilaf for a 1.5–2 year old child is prepared with boiled meat - beef, chicken or turkey without overcooked vegetables, margarine, or cooking fats. It is better to simmer in a duck pot or in a slow cooker. The only seasoning is salt. It is not advisable to add garlic until the age of three. It is better for a one-year-old child to cook pilaf sweet or with chicken breast.

School Pilaf recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “School pilaf”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of school pilaf is 114.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Secrets of preparing crumbly pilaf at home

The main secret of the dish is the right ingredients. It’s hard to believe, but even the type of rice will depend on the final result. Let's take a closer look.

Let's start with the rice mentioned above. Rice should not be steamed. You need hard and dense varieties that do not become too soft during heat treatment. Then the rice will crumble well in the finished pilaf. We recommend the devzira variety of rice, it is ideal for rich pilaf.

Traditionally, the dish was prepared from lamb. Centuries later, pilaf made with pork, beef, and even poultry became especially popular. The main thing is to maintain balance. If you use lean cuts of meat, do not forget to add fat tail fat. For a more expressive taste, cut the meat into large pieces.

We will highlight in a separate line the importance of the spices used. The classic set of seasonings for pilaf consists of cumin, barberry fruits, black pepper, and coriander grains. Turmeric is added for color. The pilaf will acquire exceptional aromatic shades if you add a little of your favorite seasoning.

For pilaf you will need vegetable oil. Use olive, corn or regular sunflower oil at your discretion. The taste, of course, depends on the quality of the products, but the correct proportion is no less important. One of the universal rules is to take 1 kg of meat and 1 kg of carrots for 1 kilogram of rice.

For Uzbek pilaf, zirvak must be prepared - fried onions and carrots, with meat, lard or fat. The mixture vaguely resembles our classic roast. Of course, zirvak is the basis of pilaf; it is important to ensure that vegetables and meat do not burn.

An interesting fact is that spices begin to be added to pilaf at the stage of preparing Uzbek frying. It is believed that spices should have time to saturate vegetables and meat so that the taste of pilaf is rich and rich.

Let's focus on the dishes. To prepare real pilaf, a pan with a thin bottom or enamel dishes is not suitable. For these purposes, purchase a good quality cast iron cauldron or boiler. Choose the volume based on the amount of food you need to prepare and the size of your family.

In the homeland of pilaf, Uzbekistan, the dish is served on a special large flat plate called lyagan. The presentation is very simple and effective; just turn the cauldron of pilaf over onto the national dish. The rice itself remains at the bottom, and the zirvak falls apart appetizingly on top. Some cooks prefer to stir the pilaf in a cauldron before serving. Fresh vegetables and herbs are a great addition to hot pilaf.

Cooking step by step

1. Wash the carrots thoroughly with a brush, peel and grate. Peel and chop the onion.
2. Boil the meat and finely chop it or pass it through a meat grinder, place it in a multicooker bowl or a duck pot, add water and bring to a boil.
3. Rinse the rice thoroughly and add to the meat. Place chopped carrots and onions there and add salt. Cover with a lid and cook until the rice is completely softened. Add a piece of butter to the prepared hot dish and stir.

For babies up to 1.5 years old, rice porridge with meat can be mashed with a masher before serving. For older children - in the usual form, decorated with greenery.