Soak rice for 20 minutes. Boil it until 50% cooked along with the ingredients mentioned under cooking it. Drain and keep aside.
Deep fry the onions in enough oil and keep aside.
Use this oil only about 3/4 cup in chicken marination after it is cooled.
Marinate the chicken with all the ingredients listed under it and set aside for minimum 2 hours.
After the stipulated time, cook the chicken on medium heat well covered.
Oil starts floating on top and thus It is done in about 20 to 25 mins.
Now take a wide vessel, it is time to dum (slow steam heat) the biryani. Arrange the cooked chicken at the bottom followed by the rice and then the chicken and so on.
Finally garnish the biryani with the ingredients listed under it.
Cover it with an aluminium foil or place a clean towel on the vessel before covering it with the lid and place some heavy utensil on top of it so that the steam does not escape.
Heat should be low and leave it on undisturbed for a good 20 minutes. Do not open the lid while it is on dum. Serve hot in layers with simple onion raita. Serve garnished with mint, coriander leaves and fried onions.
As the name goes, it's a very lazeez rice preparation made in the Nawabi city. It has a strong aroma and flavor of whole spices that are used to cook this. The chicken which is marinated for at least 2 hours is also cooked in whole spices with just barely 3 ground masalas and the very secret to this beautiful aromatic rice dish lies in the fact that it is basically cooked with whole spices. Also it does not use any tomatoes, instead it has lots of yogurt in it. Thus it is an awesome biryani dish originating from this beautiful city of Nawabs, grandeur and splendor par excellence.
