Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, crockpot: afghan style potato cauliflower and rice. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Crockpot: Afghan style potato cauliflower and rice is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Crockpot: Afghan style potato cauliflower and rice is something which I’ve loved my entire life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have crockpot: afghan style potato cauliflower and rice using 22 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Crockpot: Afghan style potato cauliflower and rice:
- Take 100 grams butter for olive oil
- Make ready 3 brown onions peeled diced 5 mm
- Make ready 4 cloves garlic, peeled, crushed or finally chopped
- Take 1 tablespoon cumin seeds
- Take 1 tablespoon garam masala
- Make ready 1 tablespoon ground cardamom
- Make ready 1 medium cauliflower
- Prepare 3 potatoes, peeled and diced 2 cm
- Make ready 1 Tablespoon salt
- Make ready 400 g tinned, chopped tomatoes
- Take 2 tablespoons vegetable stock powder
- Take 240 ml water
- Get Pinch saffron threads
- Prepare Carrot current topping
- Take 3 small or medium carrots cut into fine match sticks
- Prepare 180 gram currents
- Take 3 tablespoons sugar
- Take 120 ml water
- Prepare Basmati rice
- Make ready Pistachios
- Make ready Greek yogurt
- Get 1 bunch coriander
It' slightly sweet, hinted with spices and all things delicious. Here is a great homemade Khao Soi Paste. Mom and I both loved it. Afgan stew in a slow cooker recipe.
Steps 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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