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.
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
Gravy: 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.