Here are the basic ingredient lists for vegetarian and non-vegetarian 
biryanis, as well as some common vegetable curries:

Vegetarian Biryani Ingredients:

Basmati rice
Mixed vegetables (such as carrots, peas, potatoes, beans)
Onion
Tomato
Ginger-garlic paste
Green chili
Yogurt
Ghee or oil
Spices (cumin seeds, cinnamon, cloves, cardamom, bay leaves)
Fresh coriander leaves
Mint leaves
Saffron strands (optional)
Fried onions (optional)
Cashews and raisins (optional)
Non-Vegetarian Biryani Ingredients:

Basmati rice
Chicken or mutton pieces
Onion
Tomato
Ginger-garlic paste
Green chili
Yogurt
Ghee or oil
Spices (cumin seeds, cinnamon, cloves, cardamom, bay leaves)
Fresh coriander leaves
Mint leaves
Saffron strands (optional)
Fried onions (optional)
Cashews and raisins (optional)
Common Vegetable Curry Ingredients:

Tomato
Onion
Garlic
Ginger
Green chili
Vegetable of choice (such as brinjal/eggplant for brinjal curry)
Tamarind paste (for sambar)
Lentils (for sambar)
Curry leaves
Mustard seeds
Turmeric powder
Red chili powder
Coriander powder
Cumin powder
Salt
Oil

Here's a basic method for preparing both the vegetarian and non-vegetarian biryanis, as well as a common method for making vegetable curries:

Vegetarian Biryani Method:

Wash and soak the basmati rice for about 30 minutes.

Heat ghee or oil in a pan and sauté sliced onions until golden brown. Remove half of the fried onions and set aside for garnish.

Add ginger-garlic paste, green chilies, and chopped tomatoes to the pan. Cook until the tomatoes are soft.

Add mixed vegetables, yogurt, and spices. Cook for a few minutes.

In a separate pot, boil water and cook the soaked rice until it's 70% done. Drain the water and keep aside.

Layer the vegetable mixture and rice alternately in a heavy-bottomed pot. Sprinkle saffron strands, fried onions, chopped mint leaves, and coriander leaves between the layers.

Cover the pot tightly and cook on low heat for about 15-20 minutes until the rice is fully cooked and aromatic. Serve hot.

Non-Vegetarian Biryani Method:

Follow the same steps as above until you add mixed vegetables.

Instead of vegetables, add chicken or mutton pieces to the pan along with yogurt and spices. Cook until the meat is partially cooked.

Continue with the layering process as mentioned above, alternating between the meat mixture and partially cooked rice.

Cook covered on low heat until the meat is fully cooked and the rice is tender. Serve hot.

Common Vegetable Curry Method (e.g., Tomato Papu, Sambar, Brinjal Curry):

Heat oil in a pan and add mustard seeds. Once they splutter, add chopped onions, garlic, ginger, and green chilies. Sauté until onions are translucent.

Add chopped tomatoes and cook until they turn mushy.

Add the vegetable of choice (e.g., brinjal for brinjal curry) and cook until partially tender.

Add tamarind paste (for sambar), lentils (for sambar), and water. Cook until the vegetables are fully cooked and the curry reaches desired consistency.

Add salt, turmeric powder, red chili powder, coriander powder, and cumin powder according to taste.

Garnish with chopped coriander leaves and serve hot with rice or bread.