09/28/12 Can you tell the ingredients for vegetable biryani for 150 people?
09/28/12 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.
You would use traditional vegetables instead of the meat, such as tomatoes, carrots, turnips, peas, cut green beans. Onions of course, and garlic.
11/18/13 Go to the link just above and make the substitutions of vegetables for the meats.
10/27/14 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.
11/15/14 Dear Abhijit, the links and amounts I have for this dish are already posted on this thread.
12/26/14 The link for that recipe is listed above, 9/28/12.
12/26/14 Here are the approximate measures for 100 servings of hyderabadi style vegetable basmati.
I also have a recipe for mirchka salon for 100, post if you need it.
02/08/15 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.
You would do 123 times the veg and rice amounts, just about 100 times the spice amounts.
10/22/15 Look at the recipe dated 12/26 on this thread. Namaste.
11/30/15 Please tell me how many kgs of dhal to use for 100 people. Will be accompanied by three veg curries.
For a side dish of beans, I cook about 8 pounds per 100, which is a bit over 3 kilos.
06/06/16 Use the recipe of 12/16/14, do 1/4 the amount and you will have plenty.
06/20/16 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.
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.
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.
sprinkle 6 to 7 drops of lime juice. season with salt and stir again.
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.
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.
08/01/16 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..
12/03/16 I think you want guidance on how much- I assume you have your basic recipes.
I assume you will have bread, chutneys, raita?
I like indianhealthyrecipes.com for many recipes, here is some discussion and an ingredient list.
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.
and steam cooked along with rice.
paneer cubes or cashew nuts as well. Set these aside.
2. Marinate paneer with the marination ingredients and set aside.
till al dente. Drain off the rice and set aside.
1. Add the marinade to the same heavy bottom pan.
fried onions, capsicums, kewra or rose water.
dum it for 10 to 12 minutes.
5. Switch off the stove and leave it undisturbed for at least 15 minutes.
7. To a pan, add ghee or oil, transfer the paneer marinade to the pan.
kewra or rose water and then saffron milk.
the flame. Do not open the lid for another 15 minutes.
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.
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.
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.
excellent site for smaller recipes.
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.
03/27/17 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.
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.
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.
04/18/17 1 kilo will serve about 8, depends on how meaty you plan to make it.
There are at least 3 different major types of vegetable korma. This is a fancy one used for festivals and parties. It is partially adapted from indianhealthyrecipes.com, a great site for family size recipes.
You will be making more than 10 gallons (40+ liters) of curry, choose your pans accordingly.
100 cups cut up vegetables; carrots, peas, green beans, cauliflower, bell peppers, broccoli, mushrooms. Baby corn is sometimes added.
Steam or simmer these vegetables just tender.
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.
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!
Heat 2 cups ghee in the pots over medium heat.
Then add garlic, ginger, thai bird chili, tomato and spices. Stir-fry for a minute, then add the cashews, and poppy seeds if used.
Let this cool and then puree in batches, with 30 cups of water.
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.
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.
06/02/17 Like several other Indian recipes, this dry fried mutton side dish has significant variations. Each of these uses about one kilo bone in for each 10 people as a dry side dish. Do you have any more info on which of these recipes you are looking for? Write back.
Thank you for the info Ellen. Actually I'm doing catering for small functions (beginners). So far i have some difficulties buying things for the actual quantity. I need some guidence from you to help me.
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.
Suba. the amounts I show for buffets are for USA appetites, and if it says serves 100, it would serve about 120 in India. So I will give you for 200 in India as a side dish; you would be increasing if you are serving it alone it and not with other dishes.
1 kilo bone in mutton per 8 people.
This varuval is a complicated recipe and is taking some time to develop. I will post it on Facebook when I have it.
S, this is a huge request.
The basic idea is, if you plan for a total of 1/2 kilo food per person, you will do well.
can u plz giv me receipe for south indian sambar. tq.
Fry the spices in the oil til fragrant, add onions and fry til just golden, then the ginger paste- stir and do not burn.
Add tomatoes, yogurt, chili powder, pudina, coriander, salt, turmeric and masala. cook til tomatoes are mushy.
Pour on water/stock, bring to boil, check salt. Add rice, turn to simmer covered.
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.
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.
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.
8. Sauté until tomatoes turn soft. Add Sambar Powder.
9. Stir and cook for a few mnutes.
10. Add cooked and mashed dal, simmered vegetables, 50-75 cups water and salt.
11. Mix well and bring to a boil over medium heat. Boil until it turns frothy; it will add around 12 minutes.
12. Turn off the flame. Transfer spicy Sambar into a serving bowl and garnish with finely chopped coriander leaves.
ellen recipe for ghee rice and fry chicken for 200 people. tq so much for yr help and kindness.
09/14/17 Suba, his is a volunteer site. If you want a lot of caterng recipes, use the contact link below and we will negotiate a price.
11/20/17 Nina I am still working on the mutton recipe.
Malar, I don; know what "mealmaker" is. Can you describe or give another name?
I have got an order from office for daily meals.
The menu includes 2 veggies (1dry, 1gravy), dal, rice, chapati, salad.
Can u plz help me what quasntity of veggies, dal nd rice i should prepare .
1 pound dried pulses cooks up to 6 cups, allow 1/2 cup per person.
22 pounds ready to cook veg will allow scan 1/2 cup serving for 100, You would do 2 sets. You have to add in weight to allow for trimming and peeling.
his allows for plates, but no seconds.
Can you help me to estimate Soya chunks biryani for 400 people pl.
02/20/18 Smita, for 200, 8-9 kilos of raw rice.
What are the measurements of things?
What are the ingredients needs?
02/22/18 The very first post on this hread has a link to veg biryani for 100, and there are several more notes in the following quaestions. If you need additional info, please write back.
and steamed rice .recipe with ingredient require ???
04/01/18 150 people - can you help me to prepare chicken white biryani.
Guys, please read ALL the biryani poss above before posting another biryani question.
A seasoned, tempered dal- restaurant style, often served with rice, generally a Punjabi dish.
Usually, the lentils are cooked with onions and tomatoes, turmeric and some spices, then tempered/flavored with ghee and spices just before serving.
Stir in the dal and add the extra water as needed for texture.
Simmer at least 15 minutes. May refrigerate now- shallow pans not over 2" deep, so it cools quickly.
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.
Storage tips: You can make the dal in advance and keep it in the refrigerator. When needed, reheat adding liquid if needed, then make and pour the tadka/tempering on top and serve.
04/08/18 Rohan there are dozens, maybe hundreds, of different chicken curries, depending on what region you are in and what else, if anything, is included in the gravy; also how many people and what else is being served. If you are in the USA, you could look at the the mild vegetable curry on this site.
For chicken curry, each kilo of boneless chicken meat will make 10 generous portions of meaty curry.
hii i want to make chole .bt i dont know how much take the ingridents please suggest me.
Chana masala, also known as channay, chole masala, chole or chholay, contains a variety of chickpea called chana or kala chana. Chickpeas, Onion, Tomatoes, Coriander Seed, Garlic, Chiles, Ginger are the principal ingredients.
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.
Top each serving with a scoop of yogurt and a drizzle of sweet-tart pomegranate molasses, after you spoon it over steamed rice or scoop it up with naan.
In a menu consisting of 12 items like veg biryani,roti,chanamasala,sambar,rasam,carrot curry,masala vada,payasam etc..how many kgs of rice should I cook for vegetable biryani and for plain white rice.?
06/07/18 Saroj, I am sorry I missed your post- I did not realize someone had posted after the long reply I made just above. Do you still need this recipe?
What I do in this situation is figure the total amount of rice I would cook with only one rice dish, for party size portions for this many people, I allow a kilo of rice for each 10-12 people for a vegetable biryani. Add 10% to allow for the increase from he choice, so for 120 people, about 12 -14 kilos between the two dishes. You will have to decide what portion of he crowd will want biryani, usually at least 2/3.
( Malabar) Chicken Biriyani is a classic.
There are mainly two types of famous Biriyanis in Malabar (Kerala,South India), Kozhikodan(Calicut) Biriyani and Thalassery biriyani. They have different layering and different ways of using caramelized onions. Which are you looking for.
09/23/18 Party size portions for this many people, I allow a kilo of rice for each 12 people for a biryani. Everything else is in proportion.
Required for a Base kitchen to serve packed Veg Biryani 1000 packets daily .
Aloo dum for 100 peoples.
11/01/18 Narendra, he best I can do for you is the very first recipe on this thread. Check out he link and write back.
11/01/18 PK Ghosh, there are a LOT or variations for aloo dum, wet or dry, potatoes deep-fried or sauteed, please tell me more about the recipe you want.
May I please have a recipe for chicken/mutton dhal ghos for 50 people and also a chicken curry recipe (traditional ) for 50 people.