Let me tell you about Ulavacharu Biryani—a dish packed with bold flavors and a history that gives it character. It comes from Andhra Pradesh and Telangana, two southern Indian states that take their food very seriously. The secret ingredient? Ulavacharu. It’s a thick, earthy soup made from horse gram (kulthi dal).

What makes this biryani special? The way it balances the tangy, nutty punch of Ulavacharu with fragrant rice and juicy marinated chicken. It’s hearty, rich in nutrients, and seriously satisfying. This recipe will walk you through every step so you can cook up a batch that impresses family or friends—or just yourself!

What to Expect

• Prep Time: 1 hour (includes marination)
• Cook Time: 1 hour
• Servings: 6
• Difficulty: Intermediate

Tools You’ll Need:

• A heavy-bottomed pot or Dutch oven (for slow cooking)
• A pressure cooker (to make Ulavacharu)
• A fine strainer
• Aluminum foil or dough (to seal the pot)

Pro Tip: Plan Ahead

• Make Ulavacharu the day before so it’s ready when you start cooking.
• Marinate the chicken overnight for deeper, more developed flavors.

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Ingredients

Homemade Biryani Masala:

Here’s what you’ll need to pack your biryani with flavor:

• 5 cardamoms
• 5 cloves
• 3 small cinnamon sticks
• 1 flower mace
• 2 Marathi moggu (kapok buds)
• 1 star anise
• ¼ piece nutmeg
• 1 tbsp fennel seeds
• 1 tbsp shahi jeera (caraway seeds)
• 1 tbsp biryani ka phool (black stone flower)

For Marinating the Chicken:

• 1 kg chicken (cut into medium-sized pieces)
• 500 g yogurt
• 2 tbsp ginger garlic paste
• ½ tsp turmeric powder
• 2–3 tbsp red chili powder
• Salt to taste
• 3–4 tsp biryani masala (made above)
• 3–4 green chilies (chopped)
• ½ cup coriander leaves (chopped)
• ½ cup mint leaves (chopped)
• 40–50 g fried onions
• Juice of 1 lemon
• 2 tbsp ghee
• 60 ml oil

For the Rice:

• 600 g basmati rice (soaked for 30 minutes)
• 3 liters water
• Whole garam masala spices (bay leaf, cinnamon, cloves, etc.)
• 2 tbsp oil
• Salt to taste
• ¼ cup mint leaves

For the Final Assembly:

• 250–300 ml Ulavacharu (horse gram soup)
• Extra mint leaves and fried onions for layers

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Step-by-Step Instructions

Step 1: Make the Masala

Toast those whole spices (the ones under “Biryani Masala”) in a dry pan over low heat for 2 minutes. You’ll know they’re ready when your kitchen smells amazing. Grind them into a fine powder and set aside.

Step 2: Marinate the Chicken

Dump everything under the “Chicken Marination” list into a big bowl. Mix it well until the chicken is fully coated. Let it marinate for at least an hour—or overnight if you can.

Step 3: Cook the Chicken

1. Grease a heavy-bottomed pot with oil.
2. Spread the marinated chicken evenly in the pot. Cover it with foil before placing the lid on top to trap the steam.
3. Cook on high heat for 15 minutes, then turn the heat to low and let it simmer until the chicken is tender.

Step 4: Prep the Rice

1. Boil water in a large pot with salt, oil, whole spices, and mint leaves.
2. Add the soaked rice once the water is boiling and cook it for about 3 minutes. The rice should be only 70% cooked—firm but bendable. Drain and set aside.

Step 5: Layer the Biryani

1. Remove the foil from the chicken pot. Pour Ulavacharu on top of the cooked chicken and mix gently. The flavors start coming together here.
2. Spread half the rice over the chicken. Sprinkle some mint leaves and fried onions.
3. Add the rest of the rice and repeat the garnishing.

Step 6: Dum Cooking

To lock in all those incredible flavors, seal the pot with foil or dough. Then cook on very low heat for 15 minutes. Turn off the heat and let it rest for another 15–30 minutes before you open the lid.

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Variations

1. Vegetarian Biryani: Swap the chicken for paneer or a medley of vegetables like potatoes, peas, and carrots.
2. Vegan Twist: Use coconut yogurt for marinating.
3. Dial Down the Heat: Skip a few chilies if you’re serving spice-sensitive folks. Want more heat? Add extra green chilies or black pepper.

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Serving Ideas & Leftovers

• Serve it hot with raita (a yogurt-based side), crispy papad, or spicy pickles.
• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a pan with a splash of water so it doesn’t dry out.

Small Tips, Big Impact

• Ulavacharu should be thick, not watery. A thin soup will ruin your biryani’s texture.
• Don’t overcook the rice during boiling—parboiled is the goal.
• After dum cooking, resist the urge to dig in right away. Let the biryani rest so the flavors meld together.

And that’s it! You’re now ready to dig into this soulful, brilliantly spiced dish. Happy cooking!

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