Part 5/8:
Once both the rice and chicken are prepared, the fun part of layering begins. Chef Chintan emphasizes that a good Biryani is constructed in a clay pot, which helps in cooking the dish evenly while maximizing flavor retention. Each layer is carefully arranged with rice, fried onions, fresh ginger, chilies, cilantro, and mint to build upon the last until all ingredients are included.
A crucial element—the jhol (butter and cream mixture infused with saffron)—is drizzled across the layers to impart additional flavor and color. Saffron, known to be more expensive than gold, adds an exquisite hue and subtle flavor when cultivated carefully throughout the cooking process.