Royal India Restaurant Royal Special Biryani

2 cups basmati rice
4 cups water
1 tablespoon cumin seeds
4 bay leaf
4 small cinnamon sticks
4 green cardamom pods
1 tablespoon canola oil
Gravy (recipe below)
16 pieces boiled chicken
16 pieces boiled lamb
16 boiled shrimp, shells removed, deveined
1 teaspoon garam masala
Pinch of red chili powder, or to taste
Pinch of salt, or to taste

Combine rice, water, cumin seed, bay leaf, cinnamon stick and green cardamom with oil in pot. Bring to boil over medium-high heat, then reduce heat and simmer, covered, until all liquid is absorbed, about 12 to 15 minutes.

Prepare gravy.

Add gravy to chicken, lamb and shrimp. Combine gravy mixture with rice mixture and cook just until mixture is heated through. Add garam masala, chili powder and salt.

Gravy:
2 to 3 tablespoons canola oil
2 to 3 medium onions, chopped
4 to 5 pinches cumin seed
Pinch of cilantro
2 medium-size fresh tomatoes, chopped
8 to 10 tablespoons whipping cream

Combine oil, onions, cumin seed and cilantro in skillet or pot and cook until onions are golden brown, about 10 minutes. Add tomatoes and cook until soft. Add cream, transfer to blender and puree. Add water if needed to thin mixture. Should be the consistency of a thin gravy.

Makes 6 to 8 servings.