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

www.grouprecipes.com/48798/mass-cooking--biryani-for-100-people.html

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
salt

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
salt

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

vegetable pulao
www.vegrecipesofindia.com/vegetable-pulao-recipe-veg-pulao/

kindly assist

vegetable pulao
www.vegrecipesofindia.com/vegetable-pulao-recipe-veg-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.

LUNCH MENUE :TAWA ROTI, RICE, DAL, PANEER, MIX SABJI, KHATTA, DAHI, SALAD, PAPAD

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?

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

Marination

* 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

Garnishing

* Few fried onions
* ¼ Capsicum chopped or few cashew nuts
* Few paneer cubes
* Mint and coriander leaves

How to make the recipe
Prepration

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
onions.
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

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
Optional
• Cashew nuts - raw - 125
• Shredded coconut - 25 tablespoons
• Water to make a paste

Notes
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.

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.

RICE
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

FINAL PRESENTATION
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:

www.kannammacooks.com/thahiras-tamilnadu-style-chicken-biriyani/

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
OPTIONAL SPICES
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.

You will be making more than 10 gallons (40+ liters) of curry, choose your pans accordingly.

Navaratam (9 jewel) korma for 100 people
Mughlai

100 cups cut up vegetables; carrots, peas, green beans, cauliflower, bell peppers, broccoli, mushrooms. Baby corn is sometimes added.
60 cups potatoes or sweet potatoes
Steam or simmer these vegetables just tender.

Prep the Veggies:
Bring water to a boil (enough to cover all the vegetables) then add only the chopped potatoes.
Cover with a lid for 8 minutes, then add the rest of the vegetables. Put the lid back on and cook for about 8 minutes more.
Drain the veggies, set aside. You can use the vegetable cooking water as part of your water in the sauce.

Curry sauce

2 cups Ghee
10 teaspoon Cumin Seeds
40 onions, roughly chopped
80 cloves garlic, roughly chopped
40 inch ginger, roughly chopped
20-40 thai bird chilies (OR 20 serrano pepper OR 20 jalapeno, stemmed and seeded)
20 large tomatoes, about 10 pounds
6 tablespoons Salt
6 tablespoons Coriander Powder
6 tablespoons Paprika
3 tablespoons Kashmiri Chili Powder, or to taste; this is NOT traditional very spicy
3 tablespoons Turmeric Powder
3 tablespoons Garam Masala
2 tablespoons Cardamom Powder (freshly ground is best)
20 inches peeled and sliced ginger root

10 cup Cashews
OPTIONAL 20 tablespoon poppy seed
30 cup water
Bring water to a boil (enough to cover all the vegetables) then add the chopped potatoes.
OPTIONAL pineapple crushed or tidbits.
If you use these, stir them in near the end of cooking!

Make Curry Sauce:

Heat 2 cups ghee in the pots over medium heat.
Add cumin seeds and once they turn brown, add the onions. Stir-fry until onions are soft.
Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews, and poppy seeds if used.
Stir-fry for 8-10 minutes.
Let this cool and then puree in batches, with 30 cups of water.
Puree until smooth.

Finishing Touches and Topping

1 cup Ghee
5 cups Golden Raisins
5 cups Cashews
10 cup coconut cream, from the top of a can of refrigerated Coconut Milk
pinch of Fenugreek Leaves
Optional: chopped cashews and cilantro for garnish

In a small pan on medium heat, heat 1 cup of ghee, golden raisins and cashews. Stir-fry for a minute, then add this to the pots with the curry.
Add 10 cups coconut cream and kasoori methi (fenugreek) to the pots stirring very well.
Cook for a few minutes on medium heat, garnish with chopped cashews and cilantro if desired then serve.

Note: If you are not using coconut coconut cream, add 10 cup of freshly grated/thawed frozen coconut to the ingredients mentioned for grinding, puree it with the rest of the sauce, and omit the coconut cream.

This gravy tends to become thick as it sits because of the cashew paste. If you do not plan on serving immediately, to reheat add some water to the curry and heat it on stove top over medium heat or covered in the oven. Stir while adding and while reheating, it can take up to 2 hours if cold to start and all in one pan.

History note; some of the coconut cream used to be yogurt. If you add yogurt, the pineapple may crack it!There are at least 3 different major types of vegetable korma. This is a fancy one used for festivals and parties. It is adapted from ww.indianhealthyrecipes.com/veg-kurma-recipe-vegetable-korma-recipe/

Example :- how many kilos of mutton
how may kilos of onions, cili & extra items am I supposed to use in my cooking.

And can i have recipe for this mutton varuval.. plz.

1 kilo bone in mutton per 8 people.

The basic idea is, if you plan for a total of 1/2 kilo food per person, you will do well.

dal (toor) , each liter dry peas, serves 6
veg rice, see the biryani recipes above
2 subzis, 3 cups each per each 4 people
cucumber salad, 3 cucumbers serve 4

You will have some breads left if you do all these below, but this is the minimum to make sure you don't run out of any one; don't forget the sauces
thosai (dosa, thin crepes), 1 per person
idli, 1 per person
poori, 2 per person and
chapatis, 1 per person

50 cups basmati rice
22 quarts stock or water
3 cups oil
20 bay leaves
20 star anise
1/4 cup shahi jeera
100 green cardamon
100 cloves
50 nches cinnamon
18 cups sliced onions
3 cups ginger garlc paste
3 quarts deseeded tomatoes
turmeric
3 tablespoons chil powder
12 cups mint/pudina and coriander
3 cups biryani masala
1 1/2 quarts fresh mild yogurt

Ingredients:
1 gallon Toor Dal (split pigeon peas)
4 tablespoons Turmeric Powder
3 gallons chopped Mixed Vegetables
2 tablespoons Mustard Seeds
100 Curry Leaves (neem)
50 Dry Red Chillies
4 teaspoons Asafoetida
50 medium Onions, finely chopped (approx. 1/3 cup)
3 cups Sambar Powder
1 1/2 cups Seedless Tamarind
50 Tomatoes, finely chopped (approx. 1 gallon)
3 cups Oil
50 cups + 75 cups Water
3 cups finely chopped Coriander Leaves for garnish
Salt to taste

VEG PREP
You can use mixed vegetables like Cauliflower, Capsicum/peppers, Radish, Potato, Brinjal/eggplant, Carrot, French Beans, Okra and so on. Use maximum 3 to 5 varieties of vegetables so that Sambar doesn’t turn thick and Vegetables don’t take away slurpy-ness of this delicious dish.
1. Cook in 25 -50 cups water over low-medium flame until they turn tender. Do not discard the water – use it along with cooked vegetables in step-10 below. A typical mix is 1/4 potato, 1/4 brinjal/eggplant, 1/4 carrot and 1/4 French beans as mixed vegetables.

DAHL/BEAN PREP
2. Add toor dal, turmeric powder and 50 cups water. Pressure cook over medium flame for 3-4 whistles.
3. Turn off the flame and allow it to stand until pressure comes down naturally. Open the lid, remove the container of vegetables and mash the dal using spatula or immersion blender.

SPICE MIX
4. Prepare Tamarind Juice – soak tamarind in 8 cups of hot water for 10-15 minutes, mash it with a spoon and strain it using a sieve and discard the solids.
5. Heat oil in a pan or kadai over medium flame. Add mustard seeds. When they start to splutter, add curry leaves, dry red chilies, asafoetida, and sauté for 10-15 seconds.
6. Add chopped onion. Sauté until onion turns transparent. Add tamarind juice and cook for 2-3 minutes.
7. Add chopped tomatoes.
8. Sauté until tomatoes turn soft. Add Sambar Powder.
9. Stir and cook for a few mnutes.

i need help on preparing food for 80 people on
plain rice
sambar
cabbage fry
brinjal fry
soya tofu sambal

Usually, the lentils are cooked with onions and tomatoes, turmeric and some spices, then tempered/flavored with ghee and spices just before serving.

For 100 people:
25 cups mixed dal
4 gallons plus 6 quarts water
This simmers till tender while you make the seasoning
3 tablespoons ghee
25 medium onions, chopped
12 inch peeled ginger root, grated or chopped
20-25 green chilis, chopped
Cook until tender but not brown. Stir in:
8-12 pounds tomato, chopped
3 T red chili powder (some cooks put this in the ghee temper after cooking the dal)
1/4-1/2 cup turmeric
Cook until veggies are tender.
Stir in the dal and add the extra water as needed for texture.
salt to taste
Simmer at least 15 minutes. May refrigerate now- shallow pans not over 2" deep, so it cools quickly.

TADKA- ghee temper- usual procedure, just before serving
3-5 cups ghee
1/3 cup cumin
3-6 HEADS of garlic OPTIONAL (some cooks put part of this with the onions when they cook - be very careful not to brown he garlic!)
50 dry red chili in 2 pieces
3-6 tablespoons hing

3 cups chopped coriander for garnish

Serve the dal with a spoonful of temper including a piece of the dry chili, and a sprinkle of chopped coriander

Here are some prep notes from werecipes.com
Few Tips To make Restaurant Style Punjabi Dal Tadka

Dal tadka cannot be made without using generous amount of ghee (clarified butter). However if you are on strict diet you can use Oil instead of ghee.
The consistency of Dal tadka should not be too thin or too thick. It should have runny consistency that can be enjoyed with jeera rice.
A lot of people add garlic in tadka (chaunk). I feel garlic is good in lasooni dal. But if you want you can add garlic in dal tadka.
If you are serving dal tadka for party or get together. You can make dal (step 1 and step 2) without tempering beforehand. And just before serving make tadka and pour it on dal. That way dal tadka taste much better.
In addition to toor dal (pigeon pea) and chana dal (bengal gram) you can also add masoor dal in dal tadka.
To add smoky flavor or aroma of burnt charcoal in dal tadka you can use “dhungar technique�. Place a small katori in dal tadka and put a burnt charcoal in it. As soon as smoke comes out of charcoal close the lid and let the dal get infused with smoky flavor. This way the tadka wali dal will taste similar to the dhaba style.

For the chole masala:

2 cups ghee or vegetable oil
3 tablespoons cumin seeds
12 medium yellow onion, small dice
3/4 cup peeled, finely chopped fresh ginger (from about a 24-inch piece)
2 heads garlic cloves, peeled and finely chopped (30-40 cloves)
12-18 serrano chiles, stemmed and finely chopped
12 (28-ounce) can whole peeled tomatoes in juice
1/3 cup garam masala
3 tablespoons ground coriander
3 tablespoons kosher salt, plus more for seasoning
2+ tablespoons turmeric
24 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed (42 cups)
6 cups water

For the chole masala:

Heat the ghee/oil over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1-2 minute. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6-10 minutes.
Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.
When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 2 to 4 minutes.
Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, at least 20 minutes.
This dish can be made ahead and refrigerated. Chill in shallow pans (2 inches deep) so it cools rapidly and safely.

For serving (optional):

Steamed white rice
Pomegranate molasses
Plain yogurt
Naan or chapatis

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

www.grouprecipes.com/48798/mass-cooking--biryani-for-100-people.html

This article will help you adapt the recipe above to perfect the Kolkata variation:

Trust you are well,

May I please have a recipe for chicken/mutton dhal ghos for 50 people and also a chicken curry recipe (traditional ) for 50 people.

I'd greatly appreciate your assistance

Mixed dahl usually uses 4 to 5 different dahls. For a large portion per person, you want a kilo per 10 people of mixed raw dahls.
Plus water, turmeric, salt. First you cook the beans.

The topping varies by region, here is one for 100 which can be spooned on top or stirred and cooked into the already cooked beans: