Desuk Bud Gold Recipe

Rinse and soak rice

Place the basmati rice in a fine-mesh sieve and rinse under cold running water until water runs clear to remove excess starch. Transfer rice to a bowl, cover with cool water and soak for 20–30 minutes, then drain well.

Bloom saffron

Warm 2 tablespoons milk (or cream) and add saffron threads. Let sit 10–15 minutes to extract color and aroma.

Cook rice later in recipe

Stock will be brought to a simmer in a later step. Use the prepared stock quantity (3.5 cups) combined with the small additional water if needed so the rice finishes tender and separate. Keep drained rice ready for layering.

Make the marinade: In a medium bowl combine yogurt, minced garlic, minced ginger, turmeric, ground cumin and 1/2 tsp kosher salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Sear the chicken: Heat 1 tablespoon neutral oil in a large heavy-bottomed skillet or wide pot over medium-high heat. Add marinated chicken in a single layer (reserve excess marinade) and sear 2–3 minutes per side until lightly browned but not fully cooked through. Remove chicken to a plate; set aside. Any juices left in the pan will add flavor to the rice base.

Prepare the spice base: In the same heavy pot, reduce heat to medium and add 2 tablespoons butter. Add crushed cardamom, cloves, cinnamon stick and bay leaf. Sauté 30–45 seconds until fragrant. Add chopped onion and a pinch of salt and cook, stirring, until softened and golden, about 6–8 minutes.

Add ground spices: Stir in ground coriander and black pepper and cook 20–30 seconds. Return the seared chicken and any accumulated juices to the pot, along with the reserved marinade. Stir to combine and warm through for 2 minutes.

Add stock and simmer: Pour in the 3.5 cups stock and bring to a gentle simmer. Taste and adjust salt (total salt listed in ingredients is a guide). Reduce heat so the liquid simmers gently for 5 minutes to let flavors meld. If using bone-in chicken or a meatier protein, simmer longer until nearly cooked through.

Layer rice and peas: With the pot at a gentle simmer, spread the drained rice evenly over the chicken and stock — do not stir. Sprinkle the peas over the rice in an even layer.

Add saffron and butter: Drizzle the saffron-infused milk evenly over the rice. Dot the top with the remaining 1 tablespoon butter. Increase heat briefly to bring liquid to a gentle boil at the edges, then immediately reduce to the lowest possible heat.

Steam until done (Dum method): Cover the pot with a tight-fitting lid. If the lid is not tight, seal edges with a layer of foil before covering. Cook on the lowest heat for 18–22 minutes, or until rice is tender and liquid is absorbed. Do not lift the lid during this time. If rice is still underdone and liquid absorbed, add 2–4 tablespoons hot water, cover and continue steaming 3–5 minutes.

Rest and fluff: Remove pot from heat and let rest, covered, 5–10 minutes. Gently loosen rice with a fork and carefully fold the rice and chicken together to mix layers without breaking grains.

Finish and garnish: Stir in lemon juice, chopped cilantro and chopped mint. Taste and adjust seasoning. Transfer to a serving platter and sprinkle toasted slivered almonds over the top for crunch.