Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, crockpot: afghan style potato cauliflower and rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Crockpot: Afghan style potato cauliflower and rice is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Crockpot: Afghan style potato cauliflower and rice is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 100 grams butter for olive oil
- Prepare 3 brown onions peeled diced 5 mm
- Make ready 4 cloves garlic, peeled, crushed or finally chopped
- Make ready 1 tablespoon cumin seeds
- Prepare 1 tablespoon garam masala
- Prepare 1 tablespoon ground cardamom
- Make ready 1 medium cauliflower
- Get 3 potatoes, peeled and diced 2 cm
- Take 1 Tablespoon salt
- Prepare 400 g tinned, chopped tomatoes
- Prepare 2 tablespoons vegetable stock powder
- Prepare 240 ml water
- Get Pinch saffron threads
- Make ready Carrot current topping
- Get 3 small or medium carrots cut into fine match sticks
- Take 180 gram currents
- Get 3 tablespoons sugar
- Take 120 ml water
- Prepare Basmati rice
- Prepare 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 it up for this exceptional food crockpot: afghan style potato cauliflower and rice recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
