5 Kg Veg Biryani Recipe for Parties and Gatherings

Cooking for a large gathering or a festive occasion can be a delightful challenge, especially when you want to serve something that impresses without keeping you stuck in the kitchen all day. Enter this 5 kg Veg Biryani recipe—a vibrant, aromatic, and richly layered dish that brings together fragrant basmati rice, fresh vegetables, and a blend of traditional spices.

This recipe is perfect for big families, parties, or community events, ensuring everyone leaves the table satisfied and asking for seconds.

What makes this veg biryani truly special is the harmonious balance of flavors and textures, combining tender vegetables with perfectly cooked spiced rice. Whether you’re a seasoned cook or a home chef looking to expand your repertoire, this detailed guide will walk you through every step, from selecting the right ingredients to mastering the layering technique that gives biryani its signature charm.

Let’s dive into the magic of making this grand veg biryani that not only tastes like a celebration but also fills your kitchen with an irresistible aroma.

Why You’ll Love This Recipe

This 5 kg veg biryani recipe is designed to serve a crowd without compromising on authenticity or flavor. It’s a vegetarian delight packed with a colorful mix of fresh vegetables and infused with traditional Indian spices, making it both nourishing and delicious.

The recipe is versatile, allowing you to swap or add veggies based on preference and availability. Plus, it’s a one-pot wonder that combines rice and vegetables in layers, cooked to perfection, making it ideal for festive occasions or large family dinners.

With clear instructions and simple equipment, you’ll find this recipe approachable and rewarding. The biryani’s rich aroma, vibrant colors, and deep flavors will surely earn you compliments and create memorable meals.

Ingredients

• 3 kg Basmati rice, soaked for 30 minutes
• 2.5 kg mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• 500 g onions, thinly sliced
• 300 g tomatoes, chopped
• 200 g yogurt, whisked
• 200 ml cooking oil or ghee
• 3 tbsp ginger-garlic paste
• 4-5 green chilies, slit
• 2 cups chopped coriander leaves
• 2 cups chopped mint leaves
• 3 tsp red chili powder
• 2 tsp turmeric powder
• 3 tbsp biryani masala (store-bought or homemade)
• Whole spices: 6 bay leaves, 10 green cardamoms, 8 cloves, 3-inch cinnamon sticks, 2 star anise
• Salt to taste
• Water for cooking rice
• Juice of 2 lemons
• Saffron strands soaked in 1/4 cup warm milk (optional)

Equipment

• Large heavy-bottomed pot or a deep pressure cooker for cooking biryani
• Large pan for sautéing vegetables and onions
• Large bowl for soaking rice
• Wooden spoon or spatula for stirring
• Fine mesh strainer for rinsing rice
• Measuring cups and spoons
• Kitchen towel or foil to seal the pot
• Knife and chopping board

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for at least 30 minutes. Drain before cooking.
2. Cook the rice: Boil a large pot of water with 2 tbsp salt and whole spices (bay leaves, cardamoms, cloves, cinnamon, star anise). Add the soaked rice and cook until it’s about 70% done (the grains should still have a bite). Drain and set aside.
3. Sauté onions: Heat 150 ml oil or ghee in a large pan. Add the sliced onions and fry until golden brown and caramelized. Remove half for garnishing later.
4. Cook vegetables: In the same pan with remaining oil, add ginger-garlic paste and green chilies. Sauté for 2 minutes until fragrant. Then add chopped tomatoes and cook until soft.
5. Add spices and yogurt: Stir in red chili powder, turmeric, biryani masala, and salt. Cook the mixture for 3-4 minutes. Add whisked yogurt and mix well.
6. Add mixed vegetables: Add the chopped mixed vegetables and cook on medium heat until they are half done but still firm, about 10-12 minutes. Stir occasionally to prevent sticking.
7. Layer the biryani: In your large heavy-bottomed pot, spread half the cooked vegetables evenly. Layer half the cooked rice over the vegetables. Sprinkle half the chopped coriander, mint leaves, caramelized onions, lemon juice, and saffron milk (if using).
8. Repeat layering: Add the remaining vegetables, then top with the rest of the rice. Finish with remaining herbs, caramelized onions, lemon juice, and saffron milk.
9. Seal and cook: Cover the pot with a tight-fitting lid or seal with a kitchen towel and foil to trap steam. Cook on the lowest heat possible for 45-60 minutes (dum cooking), allowing the flavors to meld.
10. Rest and serve: Turn off the heat and let the biryani rest for 15 minutes before opening the lid. Gently fluff the biryani with a fork to mix layers but retain texture.

Tips & Variations

For an even richer flavor, you can add fried cashews and raisins between layers.

To make this biryani vegan, substitute yogurt with coconut yogurt or a plant-based alternative. For added protein, toss in paneer cubes or tofu along with the vegetables.

If you prefer more heat, increase the green chilies or add a pinch of garam masala during layering. For a smoky flavor, you can add a piece of hot charcoal on top of the biryani, drizzled with ghee, and cover it for 5 minutes before serving (dhungar method).

Don’t rush the dum cooking step; it’s essential for the biryani’s signature aroma and texture. Use a heavy-bottomed pot to avoid burning, and keep the heat low.

Nutrition Facts

Serving Suggestions

This veg biryani pairs wonderfully with cooling sides that balance its bold flavors. Consider serving it with cool cucumber raita, a fresh salad, or a tangy pickle.

For a richer meal, add a side of Bread And Gravy Recipe or a light vegetable curry on the side.

Garnish with fresh coriander and a squeeze of lime right before serving for an extra burst of freshness.

Conclusion

Preparing a large batch of veg biryani might seem daunting at first, but with this step-by-step recipe, it becomes a manageable and enjoyable cooking experience. The layers of fragrant rice and spiced vegetables come together beautifully, making it perfect for celebrations and gatherings.

This recipe highlights the versatility and richness of Indian cuisine, proving that vegetarian dishes can be just as indulgent and satisfying as their meat counterparts. Give this recipe a try and watch your guests delight in every flavorful bite.

For more hearty and delicious recipes, check out our Breakfast Wellington Recipe or explore the savory twists in our Braised Pork Ribs With Radish Recipe. For those curious about unique flavors, our Bluebill Duck Recipes might inspire your next culinary adventure.

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