
02/18/2025
This time of year, New Orleans weather is as unpredictable as it gets, which is one of the many reasons I love this veggie biryani by Laura Plumb from her incredible, approachable “Ayurveda Cooking For Beginners.” The dish is easily adaptable for any season and dosha by simply swapping the spices and veggies. I opted for the autumn spice blend (cinnamon, ginger, fenugreek, cardamom and freshly grated nutmeg), because of the weather. We went with carrots and green beans for the veg. The golden raisins paired beautifully with toasted pumpkin seeds (the recipe calls for cashews, but we are pacifying pitta so pumpkin seeds were the swap). This dish originated in South Asian countries and is often cooked using chicken, but is just as flavorful and filling without meat. Bonus: Your home will smell divine when you cook it. Have you tried biryani? What’s your favorite?