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    Home » Biryani » Ulava Charu Vegetable Biryani | Horse Gram Biryani

    Ulava Charu Vegetable Biryani | Horse Gram Biryani

    Posted on November 29, 2017 · Last Updated on October 4, 2020 · By Srividhya G · 11 Comments

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    Ulava Charu Vegetable Biryani is a traditional and authentic recipe prepared with cooked horse gram water, vegetables and, of course, with exotic biryani spices.

    Healthy Ulava Charu Vegetable Biryani ready to serve

    Ulava Charu Vegetable Biryani

    India is known for its biryani varieties. Today I am going to share a signature recipe of Andhra/Telangana. The highlight of this dish is that we use tamarind instead of yogurt and tomato and also we use curry leaves for this Biryani. Interesting, huh? Read further to learn more about the recipe with step-wise pictures.

    Our friends introduced this yummy Ulavacharu recipe to us. It’s a perfect winter recipe as horse gram is known for its heat-producing properties. Every year we get our share of Ulavacharu, but this year I decided to step up and learn the recipe from them and make it myself. I successfully did it. While experimenting the Ulava Charu recipe, I realized that we could make biryani as well and wasn’t that enough to intrigue me?

    I know I should have posted the charu recipe first before the biryani. But I posted the biryani picture on my IG, and many asked for the recipe. Hence I decided to post the biryani recipe first and then the charu recipe. I clubbed my friend’s biryani recipe and Vah Chef’s ulavacharu biryani recipe with my variations. And here it is my version of Ulava Charu Biryani Recipe. Please do try and let me know how it turned out.

    Delicious Ulava Charu Vegetable Biryani in different bowls

    Curry Leaves Are Important

    This biryani has a unique flavor, and the curry leaves elevate and brings out that distinct taste. Please do not skip the curry leaves. :-) The “dum” process infuses the flavors brilliantly and makes this biryani an oh-so-delicious one. But if time is pressing, you can cook rice directly too, but if you get a chance, please opt for the Dum process.

    I went with less spice so that vaandu can relish (yes, it’s a kiddo approved recipe as well) but you can modify it as per your preference.  The ingredient list and steps might seem to be lengthy, but as always if you plan well ahead your can prepare this biryani easily.

    Here is the detailed step-wise recipe.

    Ulava Charu Vegetable Biryani | Horse Gram Biryani Recipe

    A traditional and authentic recipe from Andhra/Telangana prepared with cooked horse gram water, vegetables and of course with exotic biryani spices.

    Ingredients:

    For the Ulava Charu:

    • Horsegram – ½ cup
    • Water – 2 cups

    For the Biryani Rice:

    • Basmati Rice – 1 cup
    • Mint leaves – 3 to 4
    • Bay leaf – 1
    • Salt – ½ tsp
    • Oil – ½ tsp
    • Water – 2 cups

    For the Biryani Masala:

    • Oil – 2 tbsps
    • Onion – 1
    • Cardamom – 2
    • Cloves – 2
    • Star Anise – 1
    • Mace -1
    • Shah Jeera – ¼ tsp
    • Black Stone Flower Powder – ¼ Tsp
    • Cinnamon – 2-inch stick
    • Green Chili – 2
    • Bay leaf – 1
    • Curry leaves – 1 strand
    • Cooked Horse gram – ⅓ cup
    • Chopped Carrot – ⅓ cup
    • Peas – ⅓ cup
    • Tamarind Paste – ½ tsp
    • Ulava Charu – 1 cup
    • Coriander Powder – 1 tsp
    • Cumin Powder – ½ tsp
    • Red Chili Powder – ½ tsp
    • Garam Masala – ½ tsp
    • Salt – 1 tsp
    • Turmeric Powder – ¼ tsp
    • Ghee – 1 tsp
    • Chopped Cilantro and Mint – ⅓ cup

    Preparing UlavaCharu:

    • Wash the horse gram at least twice and let it soak for a minimum of 8 hours in 2 cups of water.

    The first step of making Ulava Charu Vegetable Biryani

    • After 8 hours, do not discard the water used for soaking. Pressure cook the soaked horse gram along with the water used for soaking for three whistles and after three whistles, reduce the heat to low and let it cook over low flame for 30 minutes. Ignore the whistles during that time.
    • Allow the pressure to release and reserve 1 cup of the cooked horse gram water and ⅓ cup of cooked horse gram.

    Reserving the water

    • You can use the rest for preparing rasam or chutney or masiyal or sundal.

    Note: You can cook the rice and biryani masala simultaneously. But I am breaking it down into different steps.

    Preparing the Rice:

    • Wash the basmati rice and soak it in water for about 20 to 30 minutes and drain the water.

    Washing the basmati rice and soaking it in water

    • Meanwhile, add 2 cups of water a pan or pot.
    • Add the mint leaves, bay leaf, salt, and oil to the water and bring it to boil.

    Adding the mint leaves, bay leaf, salt, and oil to the water and bringing it to boil

    • When the water boils, add the soaked and drained basmati rice.
    • Let it cook over medium flame until it is 80% done. We do not want the rice to cook thoroughly. This ensures non-sticky grainy rice after the dum process.

    Letting the rice cook over medium flame

    Preparing the Masala:

    • Chop the onion, mint, cilantro, and carrot.
    • If using frozen peas, thaw the peas.
    • Slit the green chili into two.
    • Heat a skillet or pan and add oil.
    • When the oil is hot, add the whole spices. (Shah Jeera, cloves, cardamom, cinnamon, bay leaf, star anise, mace)

    Adding the spices to the pan

    • Fry the spices for 30 seconds over medium flame and then add the chopped onion, curry leaves and slit green chilies.
    • Cook until the onion turns translucent.

    Adding the chopped onion, curry leaves and slit green chilies     

    • Then add the dry spice powders – coriander powder, cumin powder, red chili powder, black stone flower powder, garam masala, turmeric powder.

    Adding the dry spice powders

    • Mix them nicely and add the chopped carrots, peas and salt.

    Mixing nicely and adding the chopped carrots, peas and salt

    • At this stage, add the horse gram water / Ulava charu and tamarind paste.

    Adding the horse gram water and tamarind paste

    • Mix all the ingredients and let this mixture cook until 80% of the water is evaporated and until carrot and peas are tender.

    Mixing all the ingredients

    • Finally, add the ⅓ cup of cooked horse gram and let it cook for just 2 to 3 minutes. Then turn the heat off.

    Adding cooked horse gram

    Layering the Biryani and the Dum Process:

    • Spread some ghee in the pan or pot in which you are going to set the dum. I used my clay pot for this.

    Spreading some ghee in a clay pot 

    • First spread the 80% cooked rice evenly.
    • Then sprinkle some chopped mint and cilantro leaves.
    • Then spread the biryani masala evenly like below.
    • Follow the same process and layer the biryani with the rest of the masala, rice and mint-cilantro mix.
    • Cover this biryani tightly and cook this over low flame for 10 minutes.

    Ulava Charu Vegetable Biryani is ready

    Serving:

    • And that’s it. Ulavacharu biryani is ready.
    • Let it cool down for 10 minutes and then using a fork, slowly mix the biryani.
    • Serve it hot with raita or any of your favorite gravies.

    Ulava Charu Vegetable Biryani with a plate and two wooden spoons next to it

    Notes:

    • Adjust the salt and spices as per your preference.
    • As you can see, I did not add any ginger garlic paste. But you can include up to 1 tsp for this measure.
    • If you don’t have tamarind paste, soak small betel nut sized tamarind in ½ cup of water and extract thick juice. Add about 2 tbsps of the extract.
    • Instead of black stone flower powder, you can use the whole flower too. In that case, you can add it in the beginning along with other whole spices.
    • You can add veggies of your choice.
    • Including cooked horsegram lentil is entirely optional, But it gave a good texture and a crunch to the biryani. So I would recommend adding a small amount. It also balances the flavor.
    Pin Recipe Print Recipe
    5 from 2 votes

    Ulava Charu Vegetable Biryani | Horse Gram Biryani

    Ulava Charu Vegetable Biryani is a traditional and authentic recipe prepared with cooked horse gram water, vegetables and, of course, with exotic biryani spices.
    Prep Time8 hrs
    Cook Time40 mins
    Total Time8 hrs 40 mins
    Course: Main Course
    Cuisine: South Indian
    Servings: 4
    Calories: 291kcal
    Author: Srividhya G

    Ingredients

    For the Ulava Charu:

    • ½ cup Horsegram
    • 2 cups Water

    For the Biryani Rice:

    • 1 cup Basmati Rice
    • Mint leaves - 3 to 4
    • 1 Bay leaf
    • ½ tsp Salt -
    • ½ tsp Oil
    • 2 cups Water

    For the Biryani Masala:

    • 2 tbsps Oil
    • 1 Onion
    • 2 Cardamom
    • 2 Clove
    • 1 Star Anise
    • 1 Mace
    • ¼ tsp Shah Jeera
    • ¼ tsp Black Stone Flower Powder
    • 1 Cinnamon - 2-inch stick
    • 2 Green Chili
    • 1 Bay leaf
    • 1 strand Curry leaves
    • ⅓ cup Cooked Horse Gram
    • ⅓ cup Chopped Carrot
    • ⅓ cup Peas
    • ½ tsp Tamarind Paste
    • 1 cup Uluva Charu
    • 1 tsp Coriander Powder
    • ½ tsp Cumin Powder
    • ½ tsp Red Chili Powder
    • ½ tsp Garam Masala
    • 1 tsp Salt
    • ¼ tsp Turmeric Powder
    • 1 tsp Ghee
    • ⅓ cup Chopped Cilantro and Mint

    Instructions

    Preparing Ulava Charu:

    • Wash the horse gram at least twice and let it soak for a minimum of 8 hours in 2 cups of water.
    • After 8 hours, do not discard the water used for soaking. Pressure cook the soaked horse gram along with the water used for soaking for three whistles and after three whistles, reduce the heat to low and let it cook over low flame for 30 minutes. Ignore the whistles during that time.
    • Allow the pressure to release and reserve 1 cup of the cooked horse gram water and ⅓ cup of cooked horse gram.
    • You can use the rest for preparing rasam or chutney or masiyal or sundal.

    Note: You can cook the rice and biryani masala simultaneously. But I am breaking it down into different steps.

      Preparing the Rice:

      • Wash the basmati rice and soak it in water for about 20 to 30 minutes and drain the water.
      • Meanwhile, add 2 cups of water a pan or pot.
      • Add the mint leaves, bay leaf, salt, and oil to the water and bring it to boil.
      • When the water boils, add the soaked and drained basmati rice.
      • Let it cook over medium flame until it is 80% done. We do not want the rice to cook thoroughly. This ensures non-sticky grainy rice after the dum process.

      Preparing the Masala:

      • Chop the onion, mint, cilantro, and carrot.
      • If using frozen peas, thaw the peas.
      • Slit the green chili into two.
      • Heat a skillet or pan and add oil.
      • When the oil is hot, add the whole spices. (Shah Jeera, cloves, cardamom, cinnamon, bay leaf, star anise, mace)
      • Fry the spices for 30 seconds over medium flame and then add the chopped onion, curry leaves and slit green chilies.
      • Cook until the onion turns translucent.
      • Then add the dry spice powders - coriander powder, cumin powder, red chili powder, black stone flower powder, garam masala, turmeric powder.
      • Mix them nicely and add the chopped carrots, peas and salt.
      • At this stage, add the horse gram water / Uluva charu and tamarind paste.
      • Mix all the ingredients and let this mixture cook until 80% of the water is evaporated and until carrot and peas are tender.
      • Finally, add the ⅓ cup of cooked horse gram and let it cook for just 2 to 3 minutes. Then turn the heat off.

      Layering the Biryani and the Dum Process:

      • Spread some ghee in the pan or pot in which you are going to set the dum. I used my clay pot for this.
      • First spread the 80% cooked rice evenly.
      • Then sprinkle some chopped mint and cilantro leaves.
      • Then spread the biryani masala evenly like below.
      • Follow the same process and layer the biryani with the rest of the masala, rice and mint-cilantro mix.
      • Cover this biryani tightly and cook this over low flame for 10 minutes.

      Serving:

      • And that's it. Ulava charu biryani is ready.
      • Let it cool down for 10 minutes and then using a fork, slowly mix the biryani.
      • Serve it hot with raita or any of your favorite gravies.

      Notes

      • Adjust the salt and spices as per your preference.
      • As you can see, I did not add any ginger garlic paste. But you can include up to 1 tsp for this measure.
      • If you don't have tamarind paste, soak small betel nut sized tamarind in ½ cup of water and extract thick juice. Add about 2 tbsps of the extract.
      • Instead of black stone flower powder, you can use the whole flower too. In that case, you can add it in the beginning along with other whole spices.
      • You can add veggies of your choice. Including cooked horsegram lentil is entirely optional, But it gave a good texture and a crunch to the biryani. So I would recommend adding a small amount. It also balances the flavor.

      Nutrition

      Calories: 291kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 977mg | Potassium: 168mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2089IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      P.S. Follow my Pinterest boards for more healthy and delicious recipes.

      Enjoying Ulava Charu Vegetable Biryani? You will love these, too:

      • Jackfruit Biryani | Instant Pot Tender Jackfruit Biryani
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      • Wadi Ki Biryani | Instant Pot Punjabi Wadi Biryani
      Ulava Charu Vegetable Biryani collage with text overlay
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      Filed Under: Biryani, Variety Rice Tagged With: Andhra Recipes, andhra special ulava charu biryani, andhra special uluva charm biryani, Andhra Spread, authentic, authentic recipes, biryani recipe, biryani varieties, homemade ulava charm biryani, homemade uluva charu vegetable biryani, how to make ulavacharu biryani, Telangana Recipes, Telangana spread, traditional, traditional recipes, ulavacharu biryani, ulavacharu biryani recipe, ulavacharu vegetable biryani, uluva charu biryani, uluva charu biryani recipe, Uluva Charu vegetable biryani, uluva charu vegetable biryani recipe, winter recipes

      Reader Interactions

      Comments

      1. Ruupa Raaman says

        July 05, 2020 at 3:33 am

        5 stars
        Excellent and detailed recipe. Thank you so much!

        Reply
        • Srividhya G says

          July 06, 2020 at 1:09 pm

          Thanks a lot.

          Reply
      2. Tara says

        April 17, 2020 at 7:45 am

        Love the claypot! I’m curioous how you are able to use your clay pot over the stove. Surprised that it wont cract. Is there a particular brand/ place you buy it? And do you season it? Explain please :)

        Reply
        • Srividhya G says

          April 17, 2020 at 1:20 pm

          No, it won’t they are well seasoned and are for culinary use only. You check more details on this post of mine – https://www.vidhyashomecooking.com/keerai-kadaiyal-in-clay-pot/

          Reply
      3. Helena says

        February 16, 2020 at 7:45 pm

        5 stars
        Time to try something traditional – such as this biryani!

        Reply
      4. foodzu says

        December 06, 2017 at 4:29 am

        Thank you for sharing a nice recipe.

        Reply
        • Srividhya G says

          December 07, 2017 at 2:26 pm

          Thanks.

          Reply
      5. CHCooks says

        November 30, 2017 at 2:14 am

        Really nice Sri.. will try it soon :)

        Reply
        • Srividhya G says

          December 01, 2017 at 7:35 am

          Thanks da. Please let me know how you liked it.

          Reply
      6. Vidya Narayan says

        November 30, 2017 at 12:02 am

        A Bowl Full of health!! Lovely post!

        Reply
        • Srividhya G says

          December 01, 2017 at 7:36 am

          Thanks a lot Vidya.

          Reply

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