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Cook Talk

150 people
Chandra kanth
Can you tell the ingredients for vegetable biryani for 150 people?
Chandra, for party size portions for this many people, I allow a kilo of rice for each 12 people for a vegetable biryani. Everything else is in proportion.

This recipe may help you with the spices, note it is for 100:

You would use traditional vegetables instead of the meat, such as tomatoes, carrots, turnips, peas, cut green beans. Onions of course, and garlic.

Ghiani Bhikam
100 people
Can i have a recipe for vegetable biryani for 100 people please
Go to the link just above and make the substitutions of vegetables for the meats.
100 people
please mail me
I can't- this posting program shreds your email once it posts you. You can email me at the link at the bottom of this page.
Abhijit Parab
Veg biryani
Dear Abhijit, the links and amounts I have for this dish are already posted on this thread.
100 people
Can i have a recipe for vegetable biryani for 100 people please. and also i need to know the quantity of incredients for 100 people
The link for that recipe is listed above, 9/28/12.
For technique, you might look at this:

Here are the approximate measures for 100 servings of hyderabadi style vegetable basmati.

38 cups basmati rice
50 green cardamoms/hari elaichi or choti elaichi
50 black cardamoms/badi elaichi
50 cloves/laung/lavang
25 cinnamon/dal chini of 1 inch
25 bay leaf/tej patta
50 mace strands/javitri
75 cups water

The Vegetable Gravy:

13 headsof a medium sized cauliflower/phool gobi, florets removed
25 medium sized carrot/gajar, diced
25 medium sized potato/aloo, cubed
13 cups chopped or sliced mushrooms
13 cups frozen/fresh peas/matar
36 onions/pyaaz, finely sliced
25 green chilis, slit
2 tbsp ginger/adrak, julienned
1 1/2 cups chopped garlic/lahsun
1/2 cup caraway seeds/shah jeera
50 green cardamoms/hari elaichi or choti elaichi
50 black cardamoms/badi elaichi
50 cloves/laung/lavang
25 cinnamon/dal chini of 1 inch
25 bay leaf/tej patta
50 mace strands/javitri
2500 gms (about 5 quarts) whisked yogurt/curd/dahi
1/4 cup turmeric powder/haldi
1/2 cup red chili powder/cayenne pepper
3 1/2 cups cashewnuts
1 3/4 cups sultanas/raisins
3 1/2 cups almonds/badam, blanched, peeled and sliced
4 1/2 cups ghee

Herbs and Spices for the assembling:

13 cups chopped coriander/cilantro leaves/dhania patta
13 cups mint leaves/pudina patta
2500 gms (about 5 quarts) whisked yogurt/curd/dahi
50 strands saffron/kesar, strands
3 1/2 cups milk

I also have a recipe for mirchka salon for 100, post if you need it.

Can i have a recipe for vegetable biryani for 100 people please mail
Meghana, I can't mail to you unless you use the email contact at the bottom of the page. However the ingredients for that dish are listed right above your post.
500 pax
i want for 500 pax vegetable pulao plz gv just idea
Aarti, do you just need ingredient amounts? Here is a simple recipe:

vegetable pulao

You would do 123 times the veg and rice amounts, just about 100 times the spice amounts.

120 people
veg biryani
Look at the recipe dated 12/26 on this thread. Namaste.
Kalay C
Please tell me how many kgs of dhal to use for 100 people. Will be accompanied by three veg curries.
Thanks. Brilliant site.
100 people-dahl
For a side dish of beans, I cook about 8 pounds per 100, which is a bit over 3 kilos.
Jayawant Naktee
500 people
please send me recipe ok kadhi and mix sabji of alu, mutter and flower for 500 people
I am sorry, but I don't have access to that recipe- there is so much variation, whether or not there are pakora in the bowl, etc. Do use the google search-
Hello can I get Rice & Veggies proportion for vegetable Biryani for 20 people

Thanks a lot !

Use the recipe of 12/16/14, do 1/4 the amount and you will have plenty.
100 people
need reciep for 100 pax gathering
1. veg biriyani
2. veg fried rice
3. ceg manchurian

kindly assist


Abhijit, will all these be served at the same meal? Will it be plated with some of each on every plate, or is it a self service buffet? Do you want the veg Manchurian gravy only, or with the dumplings? What is the event or the age of the crowd? Please write back with more information.

Caution, my estimates are for USA portions, which tend to be larger than the rest of the world.

100 people
veg pulao
100 people
kindly help, I need recipe for Veg Pulao with ingredient measure, i want to serve home cooked for my guests
This is a pleasant recipe:

vegetable pulao

For 100

36 cups long grained or basmati rice soaked for 30 minutes
8 cups each of chopped carrots, cauliflower/broccoli, french beans, green peas (fresh or frozen) and carrots. or 24 to 36 cups chopped veggies (you can add your choice of vegetables)
24 large onion, thinly sliced
24 medium size tomato, chopped
Crush together 12 inches ginger + 48 to 60 medium garlic cloves + 24 green chili, crushed to a paste in a mortar-pestle
2 tablespoons of lime juice
60 to 72 cups water or veg stock (check notes below for details. i added 3 cups of water)
3 cups ghee or 3 3/4 cups oil
salt as required

whole spices for veg pulao:
6 tablespoons cumin seeds/jeera or 5 tablespoons caraway seeds/shah jeera
80 whole black pepper
20 indian bay leaf or tej patta or tamalpatra
40 to 60 cloves/laung
40 to 60 green cardamoms/hari elaichi or choti elaichi
20 black cardamom/ badi elaichi
40 single strands of mace/jayitri or javitri,
20 small star anise/chakriphool
20 inches cinnamon/dalchini
20 small pieces of stone flower/dagad phool or patthar ke phool (optional)

how to make the recipe:

rinse rinse till the water runs clear of starch and become transparent while rinsing.
soak the rice in enough water for 30 minutes. drain and keep aside.
in a deep thick bottomed pot or pan, heat ghee/oil and fry all the whole spices mentioned above, till the oil becomes fragrant
add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform color, do not overbrown.
add the ginger-garlic-green chili paste and saute for 20 to 30 seconds.
add the tomatoes and saute for 3-5 minutes on a low flame.
add all the veggies and saute again for 3-5 minutes on a low flame.
add drained rice and saute gently for 2 minutes on a low flame, stirring so that the rice gets well coated with the oil.
pour liquid and stir. If you have preheated the liquid, it speeds the cooking time
sprinkle 6 to 7 drops of lime juice. season with salt and stir again.
cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked. check in between a few times to check if the water is enough. depending on the quality of rice, you may need to add less or more water. with a fork too, you can gently stir the rice without breaking the rice grains. This can take from 30 minutes to an hour, depending on the age of the rice and the size of the vegetables
once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
serve the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.

if you are making veg pulao in a pressure cooker, for an al dente texture, the lesser amount of liquid to start and for a softer texture the larger amount.

20 people
veg pulao for 20 people
Veg pulao 20 people
Use the recipe of 12/16/14, do 1/4 the amount and you will have plenty. Or do 1/4 of the one just above.
Hi kindly Can I have proportion for hyderabadi chicken dum biryani for 100 people
One kilo boneless chicken per 6 people for generous portions, this serves 8 if not self-service buffet. Too many different recipes for this spicy dish, I suggest you figure the spices from your favorite recipe. 6 kilos of rice per 100 for generous servings..
Hi can u please give me a recipe for mutton briyani for 150ppl using parboiled rice. Thank you
Basant barik
I want to make foods for 12,000 people so please give me suggestion how much ingridiant will requier for that




Basant, I am not the right person to consult for this event. Variables include type of service, type of event, kitchen available. Talk to local folks who do this size event; you are looking at a thousand people to set up, serve and clean up this event-
forthwith my son birthday so i want prepare home make food for 150 persons. the following items prepared for veg puloa, veg kuruma, chicken curry, salad, kheer
I think you want guidance on how much- I assume you have your basic recipes.

veg puloa, made with at least 6 kilos of raw rice; 1 kilo more would be generous

veg kuruma, tasty vegetable curry, using any traditional recipe, each liter of water for sauce makes serving for 15

chicken curry, each kilo of boneless chicken meat will make 10 generous portions of meaty curry

salad, each kilo of ready to eat greens/ veggies will make salad for about 15

kheer , each liter of milk (dairy or coconut) will make 8 servings

I assume you will have bread, chutneys, raita?

Happy birthday to the boy.

60 people
Veg palou for 60 people and curd chutney plz send us da ingredients list quantity and preparing.... Tq
Sorry, I don't have the recipes you need. I can help with the quantities for 60- 5 kilos of rice and sufficient veg to make your recipe will give big party-size servings. Chutneys about 1 liter for 12-15 and raita, about 1 liter for 8
100 peoples
Vej paneer biryani recipe
It will take a few days-
100 people, veg panir biryani
I like for many recipes, here is some discussion and an ingredient list.

How to make paneer biryani recipe- discussion of basic procedures

1. Wash rice and soak it for 15 to 20 minutes.
2. Add oil to a pan and fry onions.When they turn brown, set these aside.
3. OPTIONAL- If using capsicum or cashews, add them to the same pan and fry just for two to 3 minutes. If using cashews fry to golden. You can fry few paneer chunks till golden if you want to garnish with them.
4. Soak saffron in little milk. set aside.
5. Marinate paneer with all the marination ingredients and set aside till the rice cooks.
6. Cook rice in double water till al dente. Do not make it mushy. It is boiled loose, not steamed.
7. Drain it off in a colander.
8. after layering, it cooks further as discussed below.

Paneer biryani cooked in a dum style. Indian cottage cheese marinated
and steam cooked along with rice.
Author: Swasthi
Recipe type: Main
Cuisine: Indian
Yield / Serves: 100
Ingredients (240 ml cup used)

* 70 onions sliced thinly
* 10 1/2 quarts aged basmati rice
* 3 tablespoons oil
* Salt to taste in 42 quarts water


* 4 1/2 cups ghee (or oil)
* 44 cups paneer cubes
* 18 cups yogurt/ curd
* 3 tablespoons Homemade biryani masala powder
* 35 tbsp. ginger garlic paste
* 3 tablespoons turmeric
* 3-4 tablespoons red chili powder
* Salt to taste
* 4 1/2 cups fried onions
* 4 1/2 cups finely chopped mint leave
* 4 1/2 cups finely chopped coriander leaves
* 35 green chilis
* 35 bay leafs
* 140 green cardamoms
* 35 black cardamom
* 210 cloves
* 100 inches cinnamon stick
* 35 strands mace
* 35 star anise
* 6 tablespoons shahi jeera (black cumin, darker and sweeter than regular cumin; some people substitute caraway, not exactly the same)
* 6 tablespoons rose water


* Few fried onions
* Capsicum chopped or few cashew nuts
* Few paneer cubes
* Mint and coriander leaves

How to make the recipe

1. Add oil to a heavy bottom pan, fry onions till golden brown. Set
these aside. Fry capsicums till they turn slightly soft. Fry few
paneer cubes or cashew nuts as well. Set these aside.
2. Marinate paneer with the marination ingredients and set aside.
3. Add oil to water and bring it to a boil, add the rice and cook
till al dente. Drain off the rice and set aside.

making paneer biryani

1. Add the marinade to the same heavy bottom pan.
2. Layer the cooked rice over the paneer marinade. Level the rice. Add
few more fried onions and mint and coriander leaves. Then sprinkle
fried onions, capsicums, kewra or rose water.
3. Seal it with a foil or a moist clean kitchen cloth. Place the lid
over it.
4. Cook for 5 minutes on a high flame. and place it on a hot tawa and
dum it for 10 to 12 minutes.
5. Switch off the stove and leave it undisturbed for at least 15 minutes.
6. Garnish with fried cashews or fried paneer, mint leaves and fried
7. Serve paneer biryani with raita. 6 quarts per 100

7. To a pan, add ghee or oil, transfer the paneer marinade to the pan.
addition of ghee for paneer biryani recipe
8. Layer the rice and sprinkle fried onions, mint, coriander leaves,
kewra or rose water and then saffron milk.
layering rice for paneer biryani recipe
9. Add the capsicums or cashews. Cover it with a moist cloth or aluminum
foil. Cover it with a lid. Place it on a hot tawa and cook for 5 minutes
on a high flame and then for 10 minutes on a medium flame. Switch off
the flame. Do not open the lid for another 15 minutes.
layer nuts for dum paneer biryani recipe

Garnish biryani with fried onions, chunks of fried paneer or cashewnuts
, mint.Serve paneer biryani with mint, onion, or cucumber raita

Sir how make tamilnadu style chicken briyani in 100 person
100 people tamilnadu style chicken briyani
Tamilnadu style Chicken Briyani

50 cups basmati rice
150 cups (9-10 gallons) water to cook rice
19-20 kilos skinless chicken with bone
5-6 liters peanut oil
50 sticks cinnamon
50 cardamom pods, shelled
50 cloves
50 medium onions, (about 7-8 kilos) sliced
50 medium tomatoes, chopped
25 pods garlic (about 3 large heads)
50 inches pieces fresh ginger
150 medium green chillies, slit and seeds
100 neem curry leaves
25 tablespoons salt, or to taste, divided between rice and chicken
6 tablespoons red chili powder
1 cup coriander powder
12 1/2 cups plain yogurt
375-500 mint leaves, coarsely chopped
150-175 sprigs coriander leaves, coarsely chopped
Divide leaves between chicken and rice
3 to 3 1/4 cups lemon juice
Cashew nuts - raw - 125
Shredded coconut - 25 tablespoons
Water to make a paste

Add or reduce green chilies and red chili powder according to your taste preference. If you do not want it spicy, omit the green chilies.

This is a lot of food and you will be dividing into 5 or more pans to cook. Divide carefully and evenly.

You must soak the rice a half hour before cooking. So decide when to start the soak depending on how long you take to fix the chicken.

Heat oil in pans and add in the spices, cinnamon, cloves and cardamom. Add in the onions and saute until the onions are soft.
Once the onions are soft, add in the tomatoes and the ginger garlic paste. If using, grind the coconut and cashew to a fine paste, add little water to make the paste. Add this paste too and saute it for a little.
Saute the mixture until streaks of oil appear on the top. Then, add in the green chilies and the chicken. Briefly saute for a minute to coat the chicken.
Saute until the chicken color changes to white(half boiled). Once the color changes add green chili, cilantro, mint, curry leaves. saute it for few min
Add in the salt to taste, red chili powder and the coriander powder. Add in the yogurt.
Cover the pan with a lid and cook on medium flame for 7-8 minutes.
After 8-12 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.

Preparing Half cooked rice: Soak Basmati Rice atleast for half an hour. Boil the water (at least 3 times the measure of the rice), once it boiled, drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon. Cover the pan with a lid and let it cook for the first four minutes on medium flame, until it comes back to a boil. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10-15 minutes on a low flame.
Remove the pan from heat and set aside. Once it done strain the rice, then place this rice in aluminium trays or any vessels with large base.
Red rice decoration: Take 2 pinch of red food color and mix it in a spoon of water. Take 25 (3 cups) of half cooked rice and mix with food color water and keep it aside.
Saffron rice decoration: prepare deep gold saffron water to soak 3 cups half cooked rice

Preparing for dhum: Take the wide based aluminium trays. Add one layer of half cooked rice to the tray Sprinkle a little food color rice over the ice Add a layer of the prepared gravy to the rice. Add another layer of rice over the gravy. Sprinkle food color rice. Final layer should be the gravy . Cover the aluminium tray with the aluminium foil.

Dhum instructions in conventional oven: Preheat the oven to 450 degrees, place the aluminium tray in the oven. Do not disturb for the next 20-30 minutes, till the rice is tender. The rice will get swollen and absorb all the remaining moisture. This time is very important. Do not rush.
Serve hot!

This is adapted from this site:

Here is a youtube about this recipe:

Thank u sir, 100 person prepared mutton r chicken kulampu. And chicken gravy. How much chicken r mutton kg sir
100 person prepared chicken dhum priyani sir
20 people
Need all ingredients quantity for 20 people mutton briyani. Pls mail me. Very urgent
Sathya, go to
excellent site for smaller recipes.
choicken or mutton biryani, 100 people
Sanjjai, the very first link on this thread will help with both:

100 people
How to prepare veg biriyani for 100 people.please send mail for me
See the recipe this thread 1/27
Good evening

Could you please give me the recipe for mutton curry serving with basmati rice or with roti's . Need the exact amount of ingredients for 150 ppl.

125 people
Can you pl. give me the recipe for mah ki daal for 125 people
This lentil stew, a popular dish from the Punjab region of Pakistan, includes whole black lentils, butter/ghee and sometimes curd or cream. The amount and variety of spices varies and so you will have to decide as you go. I will post a full recipe tomorrow.
125 people-mah ki daal
This creamy slow cooked bean dish is a mama's dish in India. Like fried chicken or baked beans in the USA, everyone has a favorite recipe that they think is best, so I have shown quite a few options.

The biggest differences are in the black dahl, whether it is whole, split, or peeled into white dahl; whether a second bean is added; and whether or not butter/ghee and curds/cream are added. Restaurant style tends to have the rich additions, at home maybe not.

Mah ki dahl for 125

18-25 cup Urad dal Black with skin, or peeled
3-6 cups Rajma (red beans) OR chana dahl
8 gallons cooking water
100 Tomatoes, quartered OR 38 cups pulp
25 inches Ginger
OPTIONAL 3 quarts finely chopped onion
OPTIONAL 25 inches stick cinnamon (dalchini)
OPTIONAL 25-50 green chilies, slit and seeds removed
3-4 cups Ghee
1/2 cup Jeera Seeds (cumin)
1/2 cup Mirch Kashmiri (red chili powder, the type used for tandoori)
1 1/2 cups ground coriander
1/4 cup Garam Masala
50 pcs cloves (laung / lavang)
2 tablespoons turmeric powder (haldi)

OPTIONAL 3 quarts fresh cream

OPTIONAL GARNISH fresh coriander leaf/ cilantro

Bean prep: Wash several times, soak 8-24 hours (especially important with red beans), preferably in the refrigerator if it is hot. Change the water every 8 hours if long soaking. Discard the soaking water, don't cook with it.

Put the beans, cooking water in heavy pot(s) or slow cookers with the tomatoes and ginger and the optional cinnamon and green chilies and cook about 5 hours until tender, mash it up a little.

Heat the ghee in a large flat pan, add the cumin, cook stirring constantly until slightly browned. Add all the dry spices and roast just until fragrant, a minute or three Don't scorch it! If it burns, throw it away and start over! Stir constantly.

Stir the spices into the dahl and cook at least 20-30 minutes on a medium heat, don't scorch.

If prepared ahead, now is the time to refrigerate. Pour into pans so thickness is no more than 2 inches; if you try to chill the pot, it will spoil in the middle before it cools.

When hot and ready to serve, stir in the cream, garnish with fresh cilantro and perhaps a drizzle of thinned almond butter.

Serve hot with tandoori rotis, parathas, or steamed rice.

chicken varuval for 150 person ,i need to know how many kilos i need to buy chicken
chicken varuval for 150 person ,i need to know how many kilos i need to buy chicken
1 kilo will serve about 8, depends on how meaty you plan to make it.
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