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

Jump to Recipe      Print Recipe

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.

Fozia Siraj

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

Ulvacharu Biryani: The Only Recipe You Need This Year

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 50 minutes mins

Servings: 3

Course: Main Course, Rice Meal

Cuisine: Indian

Calories: 650

Ingredients Equipment Method 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%).

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.