Tricolour Pulav and Chicken Curry

Tricolour Pulav and Chicken Curry 
By : Shiny Blesson

Tricolour pulav is just a fancy name for Carrot and Peas Pulav because it has the three colours of our national flag.It is very easy to make.
Carrot and peas pulav 
2 large carrots- cut into small cubes.
1 1/2 cup green peas- fresh or frozen
2 cups basmati / white rice
4 cups water
Salt as needed
2 tbsp Ghee
Spices : 2 cloves, 2 cardamoms, 1 cinnamon,1 Bay leaf

Soak the rice for 1/2 hour and strain.
Heat a large kadai, add the ghee and spices and stir. Add the carrot and peas and sauté. Now add the rice and stir gently till opaque. Add water and salt, stir and wait until it boils. Now lower the flame, close with a lid and let it cook until the water has been absorbed ( about 15 min). Keep a close eye on it so that it doesn't burn.
P.S. You may add cashews and raisins fried in ghee to the rice.

Chicken curry
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Ingredients
Chicken - 1 kg cut into medium pieces
Oil- 1/2+ 2 tbsp
Onions - 6 or 7 sliced
Ginger - 2 inch piece
Garlic- 6 or 7 cloves
Green chilli - 1
Tomatoes - 3 chopped
Salt and curry leaves as needed
Coconut milk- 3/4 cup ( optional)
Coriander leaves to garnish ( optional)
Ingredients for dry roasting.

Wash and marinate the chicken with salt,chilli powder (1 tbsp) and turmeric ( 1/2 tsp) for 1/2 hour.
Later fry it lightly in a pan with 1/2 tbsp oil on both sides.Take it out.In the same pan sauté onions in 2 tbsp oil with a pinch of salt until golden brown

Dry roast the following ingredients and allow to cool.
4 cloves
4 cardamoms
2 cinnamon sticks
1 star anise
1 tbsp perumjeerakam ( saunf)
2 tsp peppercorns
5-6 dry red chillies
2-3 tbsp coriander seeds.
Grind the roasted ingredients with garlic cloves, ginger and green chilli.
Add this mixture into the brown onions and sauté for a while, mix in the tomatoes and stir occasionally until the oil comes out.Add in the chicken pieces and mix to coat well.Add a cup of hot water and salt, mix and allow to boil.Close the pan, and let the chicken cook completely on medium flame.Stir every now and then.Add the coconut milk, stir well take off the fire. Garnish with coriander leaves
Note: You can also temper the chicken curry with mustard,shallots and curry leaves if you wish.
Serve the rice and curry with pickle, papadam and salad.Enjoy...