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Royal India Restaurant Royal Special Biryani
2 C. basmati rice
4 C. water
1 T. cumin seeds
4 bay leaf
4 small cinnamon stick
4 green cardamom pod
1 T. canola oil
Gravy (see recipe)
16 pieces boiled chicken
16 pieces of boiled lamb
16 boiled shrimp, shells removed, deveined
1 t. 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.
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.
2 to 3 T. canola oil
2 to 3 medium onions, chopped
4 to 5 pinches cumin seed
Pinch of cilantro
2 medium-sized fresh tomatoes, chopped
8 to 10 T. 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.
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