10 Kg Veg Biryani Recipe for Parties and Big Gatherings

Biryani is more than just a dish—it’s an experience, especially when made in bulk. Whether you’re hosting a grand celebration, a family reunion, or a community event, preparing a 10 kg veg biryani is a true labor of love.

The aroma of fragrant basmati rice mingling with a medley of vegetables and spices is simply irresistible. Each bite brings together layers of flavors and textures, making every plateful a festive affair.

Cooking such a large quantity can seem daunting, but with the right planning and a bit of patience, you can create a biryani that not only feeds a crowd but becomes the highlight of your gathering. In this blog post, I’ll guide you step-by-step through the process of making 10 kg of authentic veg biryani, sharing tips, variations, and serving suggestions to ensure your feast is a delicious success.

Why You’ll Love This Recipe

• Perfect for Parties: This recipe is designed for large gatherings—ideal for weddings, festivals, or community events.
• Rich Flavor: Each layer is packed with aromatic spices, fresh herbs, and a vibrant mix of vegetables.
• Customizable: Easily adapt the vegetable mix and spice level to suit your guests’ tastes.
• Vegan-Friendly: With no dairy or animal products, this biryani is suitable for vegan and vegetarian diets.
• Make-Ahead Friendly: Prepares well in advance and actually tastes better as flavors meld.
• Celebratory Vibes: Nothing brings people together like a giant pot of biryani shared amongst friends and family.

Ingredients

Below is a table summarizing the main ingredients for a 10 kg batch of veg biryani. For best results, use fresh, high-quality spices and vegetables.

Note: Quantities are approximate and can be adjusted based on the type of vegetables or desired spice level.

Equipment

• Large Cooking Vessel (Handi or Stockpot): At least 20-25 liters capacity to accommodate rice and vegetables.
• Heavy-Bottomed Pan: For sautéing onions and masala.
• Colander/Sieve: For draining rice.
• Large Stirring Spoons: Preferably long-handled for safety.
• Sharp Knives and Cutting Boards: For prepping vegetables.
• Measuring Cups and Spoons: For accuracy in large-scale cooking.
• Mortar and Pestle or Spice Grinder: To freshly grind whole spices if desired.
• Heavy Lid or Aluminum Foil: For sealing the biryani during the dum (steam) stage.
• Clean Kitchen Towels: To help seal the pot and retain steam.
• Large Trays or Bowls: For mixing and marinating vegetables.

Instructions

1. Wash and Soak the Rice:
   
   Rinse the basmati rice in plenty of water until the water runs clear. Soak for 30-45 minutes.
2. Prep the Vegetables:
   
   Peel and chop all vegetables into uniform, medium-sized cubes. This ensures even cooking and a pleasing texture.
3. Fry the Onions:
   
   In the heavy-bottomed pan, heat half the oil. Add sliced onions and fry until golden brown and caramelized. Reserve half for garnishing.

   Tip: Fried onions add sweetness and depth to the biryani layers.

4. Prepare the Masala Base:
   
   In the same pan, add the remaining oil and whole garam masala. Sauté for a minute until fragrant. Add ginger-garlic paste and cook until raw aroma disappears. Stir in chopped tomatoes, green chilies, turmeric, red chili powder, biryani masala, and salt. Cook until oil separates.
5. Add Vegetables and Yogurt:
   
   Add chopped vegetables to the masala and cook for 8-10 minutes, stirring occasionally. Add coconut yogurt and mix well. Cook covered for another 10-15 minutes until vegetables are just tender but not mushy.
6. Cook the Rice:
   
   Bring a large pot of water to boil. Add soaked rice, a little oil, whole spices (bay leaves, cardamom, cinnamon), and salt. Parboil the rice until 70% cooked (grains should be firm). Drain immediately.

   Don’t overcook the rice—it will finish cooking during the dum process.

7. Layer the Biryani:
   
   In the large handi or stockpot, start with a layer of cooked vegetables and masala. Add a layer of rice, then sprinkle with fried onions, chopped mint, coriander, lemon juice, and saffron-infused milk. Repeat until all rice and veggies are layered, finishing with rice and garnishes.
8. Seal and Dum (Steam) Cook:
   
   Cover the pot with a tight-fitting lid or use dough/aluminum foil to seal the edges. Place a heavy object or kitchen towel on top to trap steam. Cook on low heat for 30-40 minutes, using a diffuser or griddle below the pot to prevent burning.

   Classic dum cooking infuses every grain with flavor—don’t rush this step!

9. Rest and Serve:
   
   Let the biryani rest, sealed, for 20 minutes before opening. Gently fluff with a wide spatula to avoid breaking the rice grains.
10. Garnish and Enjoy:
    
    Serve hot, garnished with remaining fried onions, mint, and coriander. Pair with vegan raita, salad, or pickle.

Tips & Variations

• Rice Texture: Always use aged basmati rice and avoid overcooking during boiling for the perfect biryani texture.
• Veggie Selection: Use seasonal vegetables for freshness. Add paneer or tofu for extra protein.
• Spice Level: Adjust the number of green chilies and chili powder to match your guests’ preferences.
• Layering Flavors: Don’t skip layering with herbs, fried onions, and saffron for authentic taste and aroma.
• Make-Ahead: You can prepare the vegetable masala and fry onions a day before to save time on the big day.
• Vegan Ghee: Use vegan butter or coconut oil for a richer finish if you want to keep the dish dairy-free.
• For Smaller Crowds: Halve or quarter the ingredients for more intimate gatherings.
• Freeze Leftovers: Portion and freeze for up to 1 month. Reheat gently with a sprinkle of water.
• Try Different Masalas: Experiment with your own blend or store-bought biryani masala for a signature twist.

“The secret to great biryani is patience and layering. Let every ingredient shine.”

Looking for more large-scale plant-based recipes? Check out Lipton Vegetable Soup Mix Recipes for Easy Family Meals or explore Recipes Dehydrated Vegetables: Easy Meals and Snacks for more crowd-pleasing ideas.

Nutrition Facts

Below is an approximate nutrition breakdown per serving (assuming 50 servings from 10 kg biryani):

These values are estimates and can vary depending on exact ingredients and serving size.

Serving Suggestions

• Vegan Raita: Serve with a cooling coconut yogurt-based raita with cucumber, mint, and cumin.
• Salad: Offer a simple onion, tomato, and cucumber salad with lemon wedges.
• Papad or Chips: Add crunch with roasted papad or potato chips.
• Pickles: Indian mango or lime pickles are classic accompaniments.
• Drinks: Pair with chilled lemonade or spiced buttermilk for a refreshing meal.

For even more inspiration on plant-based feasts, visit Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas or try Smoked Vegetarian Recipes for Flavorful Meatless Meals for creative sides and mains.

Conclusion

Creating a 10 kg veg biryani is truly a celebration—of food, family, and tradition. While the scale may seem intimidating at first, the results are well worth the effort.

The key is in thoughtful preparation, patient layering, and respecting each ingredient’s role in building flavor. Share this biryani with loved ones at your next gathering and watch as it brings everyone to the table with joy and anticipation.

Remember, biryani is as much about community as it is about cuisine. Don’t hesitate to customize the recipe, add your own touches, and make it a signature dish for your special occasions.

Happy cooking, and may your kitchen always be filled with delicious aromas and happy memories!

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