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Ulava Charu Vegetable Biryani

Ulava Charu Vegetable Biryani is a new innovative biryani made with Horsegram and meat. This seems to have cropped up to cater to the ever demanding biryani needs.
Course Dinner, Main Dish - Rice
Cuisine Andhra Pradesh
Keyword Ulava Charu Vegetable Biryani
By Cook Method Stovetop
Occasion Holiday Special, Weekend Special
By Diet Healthy Recipes, Protein Rich
Author Srivalli


For the Ulava Charu:

  • 1/2 cup Horsegram
  • 2 cups Water
  • 1/2 tsp Salt
  • A Pinch Turmeric powder

For the Biryani Rice:

  • 1.5 cups Basmati Rice
  • Few Mint leaves
  • 2 Bay leaf
  • Salt to taste
  • 1 cup Ulava Charu
  • 2 cups Water
  • 1 tsp Ghee

For the Biryani Masala:

  • 2 tsp Cooking Oil
  • 3 to 4 Green Chilies
  • 1 tsp Ginger Garlic paste
  • 2 Bay leaf
  • 1 cup Onion
  • 2 Cardamom
  • 3 Cloves
  • 1 Star Anise
  • 1 Mace
  • 1/4 tsp Shah Jeera
  • 1 Black Stone Flower
  • 1 Cinnamon
  • 1 Sprig Curry leaves
  • 1/2 Horsegram cooked
  • 1/4 Carrot sliced
  • 1/2 Peas
  • 1 cup Uluva Charu
  • 1 tsp Coriander powder
  • 1 2 tsp Cumin Powder
  • 1 tsp Red Chili Powder
  • 1/2 tsp Garam Masala
  • Salt to taste
  • A Pinch Turmeric powder
  • 1/2 cup Coriander leaves
  • Handful Mint leaves


For the Ulava Charu:

  • Wash and rinse the horsegram couple of times. Make sure the lentil is clean as you will be using the same water for boiling it.
  • Soak in 2 cups water overnight or at least 8 to 9 hours.
  • Pressure cook with a little salt and turmeric powder for 3 whistles or until cooked.

Preparing the Rice:

  • Wash and soak the basmati rice for about 20 minutes and drain the water.
  • Heat the ghee in a saucepan, add the mint leaves, bay leaf, salt add the drained rice.
  • Saute for a couple of minutes.
  • Next add 1 cup of the Ulava Charu, 2 cups of water. Bring to a boil.
  • Simmer till the rice is cooked well.
  • Keep the rice over a tawa for 5 mins for the rice to settle well.

Preparing the Masala:

  • Prep the vegetables and keep it ready.
  • Heat a nonstick pan with ghee and oil, saute the green chilies, curry leaves and bay leaf.
  • Next, add the onions and whole spices and ginger garlic paste. Saute well.
  • Now add the peas, sliced carrot, add the water from the boiled horsegram and simmer to cook till the vegetables are cooked.
  • Add all the spice powders and combine everything well. Simmer till the water evaporates.
  • Next, add the boiled horsegram and continue to cook till you get an almost dry masala.

Layering the Biryani for Dum Cooking:

  • Spread some ghee in the pan or pot in which you are going to set the dum. I used the same nonstick pan that I cooked the vegetable masala. I simply removed to a bowl, greased the bottom with ghee.
  • On the ghee, spread rice evenly. Sprinkle few drops of ghee.
  • Then sprinkle some chopped mint and coriander leaves.
  • Next spread the biryani masala evenly
  • Then layer another layer of rice.
  • Cover this biryani tightly and cook this over a low flame on a tawa for 10 minutes.

For Serving:

  • Once the biryani is ready, fluff it up well so that the masala is well mixed with the rice.
  • Normally with layered biryanis, the masala and rice layers are separate. However, with this, it will taste best if you fluff it up well.
  • I served this with Gutti Vankaya Kura.


I completely forgot to add tamarind. It is recommended to use, however after tasting the biryani, we didn’t miss it and in fact, felt it was simply awesome.
Moreover, I used up the entire water or charu I got from boiling the lentil, even then the biryani didn’t taste like a typical Ulaval Charu.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!