The Ultimate 2026 Guide to Authentic Ulvacharu Biryani: My Proven Authentic Recipe

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My Ulvacharu Biryani Journey

Ulvacharu Biryani is very close to my heart because there is a unique story behind this dish.

I used to constantly watch videos of this biryani on YouTube and would wonder what it actually tasted like. Since I am Pakistani, our traditional, spicy, and smoky basic biryani is the staple that is most commonly made and enjoyed here. Whenever I saw this unique Andhra-style biryani on the internet, my inner food blogger would wake up, and I would crave to taste it myself!

The biggest challenge was that I had absolutely no idea what ulvacharu even was. After doing some research, I discovered it is made from “horse gram” (known as kulthi ki daal). Then, I decided to prepare the sauce from scratch at home. I soaked the lentils overnight, then boiled them over low heat with plenty of water, a little tamarind, salt, and turmeric until they were perfectly soft. Afterward, I strained the lentils and simmered the liquid until it transformed into a thick, earthy, and nutty sauce.

When I added this sauce to my biryani, believe me, the aroma and flavor that emerged left me amazed! It was completely different from traditional biryani and absolutely delicious. I follow the tempting recipe of Vismai Food from youtube.

Fozia Siraj

The Ultimate 2026 Guide to Authentic Ulvacharu Biryani: My Proven Authentic Recipe

Ulvacharu Biryani: The Only Recipe You Need This Year

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Prep Time 1 hour hr

Cook Time 50 minutes mins

Servings: 3

Course: Main Course, Rice Meal

Cuisine: Indian, Mediterranean

Calories: 650

Ingredients Equipment Method Video Notes

Ingredients

  

• My Ingredients
• For My Chicken Marinade:
• Chicken: 1/2 kg
• Aromatics: 1 tbsp ginger garlic paste 1 tbsp fried onion oil
• Spices: 1 tsp garam masala 1/2 tbsp chili powder, 1/2 tsp turmeric powder, 1 tsp salt, 1 tsp roasted cumin powder, 1 tsp coriander powder
• Herbs & Extras: 2 green chilies slit, 2–3 tbsp brown onions (fried), small bunch fresh coriander (chopped), 4 sprigs curry leaves, 1/2 cup curd (yogurt), 1 tbsp ghee, juice of 1/2 lemon
• My Special Addition: 1/2 cup ulvacharu divided
• For My Rice:
• Basmati Rice: 2 cups
• Water: 2 liters
• Whole Spices: 6–7 cardamom pods 3 bay leaves, 2 green chilies (slit), 2-inch cinnamon stick, small pinch stone flower (dagad phool), 6–7 cloves, 2 star anise, 1/2 tbsp shahi zeera (caraway seeds)
• Seasoning: 1 tbsp ginger garlic paste 3 tbsp salt
• For My Layers & Garnish:
• Fried onions fresh coriander (chopped), 2 tsp ghee, 1/8 tsp garam masala, and 1/2 cup hot rice-cooking water.

Equipment

• 1 large pot
• 1 Mixing Bowl
• 1 Heavy-Bottomed Pot
• 1 Knife and Chopping Board
• 1 Colander / Strainer

Method

 

1. My Step-by-Step Process
2. The Marination
3. I always start by combining the chicken with all my marinade ingredients, excluding the ulvacharu. I make sure to massage the masala well into the chicken so every piece is perfectly coated. I then place it in the fridge for at least 1 hour to let those flavors deepen.
4. Preparing My Rice
5. I bring 2 liters of water to a boil and add all my whole spices, ginger garlic paste, and salt. After boiling for 5–7 minutes to create a fragrant base, I add my basmati rice and cook it on high flame until it is 60% done.
6. Layering
7. I pour 1/4 cup of ulvacharu over my marinated chicken.
8. Next, I layer on my 60% cooked rice.
9. I pour another 1/4 cup of ulvacharu over that rice layer, then add a final top layer of rice (cooked to about 70%).

Video

Notes

Pro Tip:For the most authentic flavor in my Ulvacharu Biryani, I highly recommend using a high-quality, aged ulvacharu that has been simmered slowly. The key to this dish is the balance between the intense, earthy horse gram soup and the light, fragrant basmati rice; don't skip the "dum" resting period, as it is during these final 20–30 minutes that the chicken fully absorbs the ulvacharu, resulting in that signature deep, savory profile I love.