Saffron Chicken Pulao/Pilaf using @PerdueChicken #WeekdaySupper

With temperatures dropping, we should now be gearing up for winter knocking on our doors.The beauty of these cooler temperatures is that we get to enjoy warm foods either sitting by the fireplace or all wrapped up in our blankets.I really look forward to my Soups,casseroles,curries,warm one pot meals during these cold months.Talking about one pot meals, the recipe I have for you today will blow your mind.Its a Pulao or Pilaf flavored with aromatic spices, using some chicken tenders, Basmati rice and Chicken Stock.And what would I ever do without Chicken Stock.Call me obsessed but I use it in almost anything I cook during Autumn and Winter.The result is a delicious and flavorful meal for the whole family in less than half the time and the effort.A total win win for us busy moms!

Saffron Chicken Pulao,Pilaf

Among the brands I trust,PERDUE® stands out for me since their delicious Signature Chicken Stock is always fresh and needs refrigeration, unlike the packaged stock that stays in your pantry.Which also means that there’s no added preservatives and it has to be used by a certain timeframe.As a parent its imperative for me to use products that are healthy for my family and since PERDUE® Signature Chicken Stock is made with antibiotic free chicken and free of artificial flavors it has become our favorite.What’s more, it even comes in a convenient packaging with a side window so you can see how much you’re left with and a ready to pour spout.You can find Perdue Signature Chicken Stock in the refrigerated section, right next to fresh-tasting PERDUE® Chicken in your grocery stores.PERDUE® was kind enough to send me their Signature Chicken Stock and I loved using it in my recipe.

Perdue Signature Chicken StockMy Saffron Chicken Pulao or Pilaf is an easy one pot meal that tastes as if you’ve spent hours in the kitchen but it only requires 30 mins to cook!The flavors from the spices and saffron are unbelievable.Saffron is an essential part of this dish and gives it a lovely golden yellow color and its unique sweetness.The aroma of the dish is similar to cooking a Chicken Biryani and you instantly start feeling hungry!Plus who doesn’t love a chicken and rice dish!The PERDUE® Signature Chicken Stock adds its own richness and gives it that long slow cooked flavor.Its a meal perfect for these colder days when you crave warm comforting foods.I’ve used a combination of whole and some ground spices that are easily available in the stores.You can also add nuts or dried fruits although I’ve kept it fairly simple.I also like to use mint in my rice dishes and I love the sweet flavor it imparts to the dish.

Start by heating 3 tbsp of butter or ghee.Add a bay leaf,1 star anise, 1 cinnamon stick,3 cloves,6 peppercorns and 4 cardamom pods.

Saffron Chicken Pulao:Pilaf

Add the sliced onions and saute for a minute.Add a tbsp of crushed ginger and garlic into the pan.Stir and cook for about 2 minutes.Add 1 tsp of garam masala and 1/2 tsp of red chilli powder.

Saffron Chicken Pulao:Pilaf 1

Add the cubed Chicken tenders along with 2 tbsp of yoghurt.Mix all together.Add some salt.

Saffron Chicken Pulao:Pilaf 3

Add 2 cups of basmati rice into the pan and stir to mix.Mix 2 tsp of saffron strands into a cup of warm milk and let it soak for a few minutes.Add the milk mixture into the pan along with 2  1/2 cups of PERDUE® Signature Chicken Stock.Mix well.Throw in some chopped mint.Add salt.

Saffron Chicken Pulao:Pilaf 4

Bring to a boil, reduce the heat, cover and cook for about 20-25 minutes until the liquid is absorbed and the rice is cooked.Serve hot with some boiled eggs and a salad or Cucumber Raita.Enjoy!

Saffron Chicken Pulao


Saffron Chicken Pulao/Pilaf using #Perdue #WeekdaySupper


  • 1 lb Chicken Tenders cut into cubes
  • 2 Cups of Basmati Rice
  • 1 Bay Leaf
  • 4 Cardamom Pods
  • 6 Peppercorns
  • 3 Cloves
  • 1 Star Anise
  • 1 Large Onion
  • 1 tbsp Crushed Ginger
  • 1 tbsp Crushed Garlic
  • 1 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 2 tsp Saffron Strands
  • 2 tbsp Yoghurt
  • 1 cup milk
  • 2 1/2 Cups Perdue Signature Chicken Stock
  • few mint leaves chopped
  • Salt-to taste
  • Butter-3 tbsp


  1. Warm up the milk and add the saffron strands.Let it soak.
  2. In a deep pan heat the butter and add the bay leaf,cardamom,cinnamon,cloves and peppercorns.
  3. Stir for a minute and add sliced onions and saute for another minute.Add the ginger and garlic followed by garam masala and chili powder.
  4. Add the chicken pieces into the pan along with the yoghurt.
  5. Add rice into the mix.
  6. Add the saffron milk, chicken stock, mint leaves and salt.
  7. Bring to a boil on high, cover and lower the heat.
  8. Cook for about 20-25 minutes until the rice and chicken are cooked and the liquid has been absorbed.
  9. Serve hot with boiled eggs, salad and raita.
  10. Enjoy!

A good quality Chicken Stock makes a ton of difference in your recipe.And PERDUE® fits the bill just perfectly.I so love this product and I’m sure you will too.You can find all the information regarding PERDUE® Signature Chicken stock over here

You can also join the PERDUE® Crew to get some pretty sweet rewards and coupons by clicking this link product availablilty, recipe and kitchen tips visit their website can follow them on FacebookPinterest and  Twitter.

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Perdue is working with #SundaySupper for a month long campaign highlighting their new PERDUE® Signature Chicken Stock, so please be sure to follow the #WeekdaySupper Pinterest board to see all the delicious recipe ideas using this amazing stock.

Check out these wonderful recipes from our other Weekday Supper bloggers!

11/10/14 – Monday – Hot & Sweet Cranberry Curry Chicken by Sue’s Nutrition Buzz
11/11/14 – Tuesday – Creamy Chicken Pasta with Leeks and Shallots by A Kitchen Hoor’s Adventures
11/12/14 – Wednesday – 30-Minute Bistro Chicken by Healthy Delicious
11/13/14 – Thursday – 30 Minute Chicken Pho by I’m Not the Nanny
11/14/14 – Friday – Saffron Chicken Pulao/Pilaf by Soni’s Food

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Disclosure:I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

Indian Spiced Cabbage and Fennel

Stir fried veggies make for a great side dish.And with the holidays nearing, it’s not such a bad idea to add some to your repertoire.I love Indian spiced Cabbage and decided to give it a little twist by adding some sweet fennel.I don’t know about you but I absolutely love Fennel.The sweet liquorice taste and the aroma is just amazing and in the past I’ve used Fennel over here and here and every time they turned out delicious!In this recipe the Cabbage and fennel combo works wonderfully and you can taste the sweet and earthy all in one.My dish is also super easy since it’s an Indian stir fry.The ingredients keep going into the pan one after another and the whole process takes about 30 mins.Not bad at all right!!

Indian Spiced Cabbage and Fennel

If you’re short of time you could use sliced cabbage from Trader Joes like I’ve done or just get a regular green cabbage and slice them thinly.The spices consist of smoky cumin,earthy coriander, a little bit of garam masala along with some ginger.The dish brings together all these flavors and the leftovers can be turned into tasty sandwich fillings or even a savory puff pastry filling!Some amazing ideas right there for you!

Indian Spiced Cabbage and Fennel 4


This dish is sure to please your vegetarian and vegan guests too and if you’re doing an Indian themed party, just serve this with some grilled chicken or fish and some rotis/chapatis.You’ll be glad you tried it.

Indian Spiced Cabbage and Fennel


  • Cabbage-1 head thinly sliced
  • Fennel-1 bulb thinly sliced
  • Cumin seeds-1 tsp
  • 1 large onion-sliced
  • 1 inch ginger crushed
  • Ground Cumin-1 tsp
  • Ground Coriander-2 tsp
  • Red chili powder-1/2 tsp
  • Garam masala-1 tsp
  • Green chili-2 (optional)
  • Tomato paste--1-2 tsp
  • Salt-to taste
  • Oil-3 tbsp


  1. In a skillet or wok heat the oil and add the cumin seeds until they crackle.
  2. Add the onion and saute for a about 2 mins.
  3. Add the ginger and continue to cook.
  4. Add the spices followed by the tomato paste and cook until all aromatic about 2 minutes.Add a tbsp of water if its sticks to your pan.
  5. Continue to cook for about 5-6 minutes until the paste doesn't stick to the pan and oil starts to separate from the sides.
  6. Add the cabbage and fennel along with salt.Mix well.
  7. Cover and continue to cook stirring every few mins until evenly cooked.
  8. Enjoy!




Grape Chutney

Sweet Chutneys are an important condiment in Indian cuisine.In recent years they’ve reserved their place in the global arena too, satisfying the sweet salty cravings of many.Who doesn’t love a good mango chutney!The sticky shiny texture and that sweet aroma is enough to make you start craving for a spoon instantly.Indian chutneys are made in various different ways depending on the region you are from.Mom always makes it using Panch Phoran (Indian five spice) consisting of a mix of aromatic seeds like cumin,nigella,fennel,black mustard and fenugreek.The spice mix is easily available at your local Indian grocers.

Red Grapes

The recipe I have for you is a Red Grape Chutney that tastes as good as it looks.Its a great way to use up all those extra fruits lying around.You could use any fruit you desire to make your chutneys.Cranberry chutney is a firm favorite during Thanskgiving.The process is fairly simple as you only need a few ingredients to bring it all together.The whole process takes about 20 mins and you have a mouthwatering home-made chutney waiting to be devoured.

Grape Chutney

The dark color and the amazing flavors from the spices and the ginger is just pure joy.You can taste the smoky, salty, sweet all together.I love to spread it all over my toast for a delicious breakfast or a snack :).Enjoy!

Grape Chutney 2

Grape Chutney


  • Red seedless grapes-2 cups
  • Panch Phoran (Indian five spice)-1 tsp
  • Fresh crushed ginger-1/2 inch
  • Brown sugar-1/2 cup
  • Oil-1 tbsp
  • Water-2-3 tbsp
  • Salt-1 tsp


  1. Wash the grapes and cut them in half.
  2. In a pot heat the oil and add the panch phoran.
  3. Once it crackles lower the heat and add the ginger.Stir for about half a minute.
  4. Add the grapes,brown sugar,salt and water.
  5. Cover and cook on medium heat for about 15-20 minutes or until the grapes are fully cooked.
  6. Mash it all up with a masher.
  7. Taste the seasonings.
  8. Allow to cool.Store in the referigerator for a week.Enjoy.





Healthy Pumpkin Coconut Squares

You might be thinking that I’m on a Pumpkin high these days.And to be honest I am.Right from the savory to sweet, I just can’t seem to get enough of Pumpkin.And that is why ‘fall’ is such a beautiful season.I get to enjoy Pumpkin goodness to my heart’s content.The recipe I have for you today was an experiment that just turned out to be spot on in terms of flavors,texture and a healthy treat.Don’t you just love when that happens?

Healthy Pumpkin Coconut Squares 5

My pumpkin squares are extremely easy to make and taste incredible.My kids just couldn’t wait to finish these off and I had to request them to let me take the pics first!I’ve used Almond Flour here and Agave instead of sugar that makes this a healthy indulgent treat using minimal processed ingredients.Making this couldn’t be any easier since the whole mixture literally requires just a mixing bowl and spoon.

Healthy Pumpkin Coconut Squares

The pumpkin pie spice flavors remind you of the gorgeous season we’re in right now and the pumpkin coconut combo works its magic.The squares need a little chill time in the fridge to set and to be cut into squares and all ready to be gobbled up.Enjoy.

Healthy Pumpkin Coconut Squares


  • 1 15oz Can of Pumpkin puree
  • Almond flour-3/4 cup
  • Shredded Coconut-1/2 cup plus some to sprinkle over the top
  • Agave syrup-1/2 cup plus 2 tbsp
  • Pumpkin Pie spice mix-1 tsp
  • Baking soda-3/4 tsp
  • Salt-1/4 tsp
  • 2 large eggs
  • Butter or cooking spray, for greasing the pan


  1. Preheat the oven to 350 degrees.
  2. Grease a 9x9 baking dish with cooking sray or butter.
  3. In a mixing bowl mix all the ingredients making sure they're clump free.
  4. Transfer into the greased dish and smooth the top using a spatula.Sprinkle some shredded coconut over the top.
  5. Bake for 40-45 minutes until the edges are golden.
  6. Cool completely and chill in the fridge before cutting into squares.
  7. Enjoy.

 Recipe Adapted from The Detoxinista



Pumpkin Risotto with Cardamom and Cumin

It’s the time to enjoy warm dishes on cold nights.Aromatic spices like Cinnamon, Nutmeg,All spice, Cardamom are used widely in various dishes .I had a carton of Pumpkin puree forlornly waiting to be picked up and I thought that now would be a good time to use it.A nice warm Risotto came to mind and I wanted to give it a slightly different treatment this time.

Pumpkin Risotto with Cardamom and Cumin


I used a little bit of  cumin and cardamom to spice it up a bit.Cardamom is widely used in sweet and savory dishes in Indian cuisine and I thought it would blend in nicely with Pumpkin.I wasn’t disappointed at all since the Risotto was lipsmackingly delicious!The cumin and cardamom gives a lovely smoky flavor to the Risotto and the pumpkin adds a vibrant color to the dish.You first taste the spice and then the sweetness from the pumpkin along with the creamy parmesan cheese just brings in a harmonious balance all across the dish.

Pumkin Risotto with Cardamom and Cumin

The twist doesn’t end there.Instead of using parsley or sage I’ve used finely chopped mint to garnish the dish and the flavors are incredible.Try it to believe.You’ll be glad you did.

Pumkpkin Risotto with Cardamom and Cumin


  • Arborio Rice-1 1/4 cup
  • Pumpkin puree-1 cup
  • Onion-1 medium diced
  • Garlic-2 cloves minced
  • Cardamom pods-2
  • Ground Cumin-1 tsp
  • Chicken or vegetable stock-3 cups
  • Grated parmesan cheese-1/2 cup
  • Salt-to taste
  • Butter-3 tbsp
  • Fresh Mint-for garnish


  1. In a wide bottomed pot heat the butter and add the onions.Saute until translucent.
  2. Add the garlic and saute for another minute.
  3. Add the arborio rice and stir for a couple of mins.
  4. Add the cumin and cardamom.Mix.
  5. Add the pumpkin puree and continue to stir.
  6. In a separate pot heat the stock or water.
  7. Add the warm liquid ladle by ladle into the rice mixture stirring continously until all the liquid is absorbed (for 20 mins) and the risotto is cooked through.Check the seasonings.
  8. Add the grated parmesan cheese and garnish with chopped mint.
  9. Enjoy.