Festive Biryani Menu

The menu

• Chicken Biryani
  Main (non-vegetarian) · 2 hr 45 min total · Make two pots for about 10 guests (each recipe serves 5).
• Vegetable Biryani
  Main (vegetarian) · 2 hr 15 min total · Serves 5 — a second centerpiece so every guest has a biryani.
• Cucumber Raita
  Cooling side · 27 min total · Serves 6 — double it for 10–12 guests.
• Mirchi ka Salan
  Tangy side · 55 min total · Serves 6.

Make-ahead timeline

The day before

• Fry the onions for both biryanis; cool and keep them airtight.
• Marinate the chicken and refrigerate it overnight.
• Cook the vegetable biryani masala; cool and refrigerate.
• Make the mirchi ka salan; cool and refrigerate within 2 hours of cooking.

On the day (about 3 hours before serving)

• Soak the basmati rice for both biryanis.
• Cook the chicken masala; warm the vegetable masala in its pot.
• Par-boil the rice in batches, layer both biryanis and start the dum.
• While the biryanis steam, make the raita and chill it.
• Reheat the salan gently until steaming hot.
• Rest the biryanis, still sealed, for 10 minutes before opening at the table.

Timings follow each recipe's own steps. Keep hot food hot and cold food cold, and refrigerate leftovers within 2 hours.

Shopping tip

Open each recipe, set the servings you need, then tap Add to shopping list — items from all four recipes collect in one shopping list.