What to Serve with Biryani: Raita, Salad and More

Plain yogurt with cucumber, mint or a little roasted cumin makes a simple accompaniment. Add salt gradually and keep the flavour gentle if the biryani is already strongly seasoned.

Keep yogurt-based sides refrigerated until serving. For a dairy-free option, use an appropriate unsweetened alternative and check its ingredients for allergens; it will not taste or behave exactly like dairy yogurt.

Sliced cucumber, onion and tomato with lemon can give a fresh contrast. Cut and dress close to serving time if you want the vegetables to stay crisp.

Serve lemon and chilli separately so guests can adjust their own plate. Raw onion is not essential: leave it out if guests prefer a gentler salad.

A light cooked vegetable dish can round out the meal. A gravy such as salan may suit some biryani traditions, but it is an optional accompaniment rather than a requirement for every style.

Check ingredients in sauces and garnishes. Some preparations contain nuts, sesame or dairy, and a familiar name does not establish that a dish is safe for someone with an allergy.

For a simple menu, start with biryani, one cooling side and one crisp side. Add more only when guest needs or the occasion call for them.

Use separate utensils for each side, label dietary options and replenish small dishes from the fridge instead of leaving large bowls of perishable food out for the whole event.