Go Back

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

Ingredients

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

Instructions

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.

Notes

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!