Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, crockpot: afghan style potato cauliflower and rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Cook until the carrots are just tender and currants plump. Tahdig is essentially a spiced rice with a crispy bottom. Its usually cut into wedges and dipped or drizzled with a yogurt sauce.
Crockpot: Afghan style potato cauliflower and rice is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Crockpot: Afghan style potato cauliflower and rice is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook crockpot: afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot: Afghan style potato cauliflower and rice:
- Make ready 100 grams butter for olive oil
- Make ready 3 brown onions peeled diced 5 mm
- Prepare 4 cloves garlic, peeled, crushed or finally chopped
- Get 1 tablespoon cumin seeds
- Prepare 1 tablespoon garam masala
- Make ready 1 tablespoon ground cardamom
- Make ready 1 medium cauliflower
- Get 3 potatoes, peeled and diced 2 cm
- Take 1 Tablespoon salt
- Get 400 g tinned, chopped tomatoes
- Make ready 2 tablespoons vegetable stock powder
- Make ready 240 ml water
- Prepare Pinch saffron threads
- Get Carrot current topping
- Prepare 3 small or medium carrots cut into fine match sticks
- Prepare 180 gram currents
- Get 3 tablespoons sugar
- Prepare 120 ml water
- Prepare Basmati rice
- Take Pistachios
- Make ready Greek yogurt
- Take 1 bunch coriander
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Instructions to make Crockpot: Afghan style potato cauliflower and rice:
- Put the carrots, currents, sugar and water into the pot. Set to simmer and press Start/stop. Cook until the carrots are just tender and current plump. Press start/stop and set aside.
- Select brown/salty and press start/stop. Combined the oil, onions, garlic, cumin, garam masala, cardamom and salt in the cooker. Cook until onions are softened and slightly golden and spices are fragrant.
- Stir in the cauliflower, potatoes, salt, saffron,stock powder, saffron and water. Secure the lid, ensure the steam release dial is seal/closed and select rise/grains. Press start/stop.
- When cooking has finished, release the steam and remove the lid. Taste and season with more salt and pepper if needed. To serve, spoon some rice and the vegetables in the bowl. Sprinkle a tablespoon of the carrot current mix and also pistachios on top, then a dollop of Greek style yogurt and fresh coriander over each serving.
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So that is going to wrap this up with this special food crockpot: afghan style potato cauliflower and rice recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
