Ulavacharu Chicken Biryani

Ulavacharu biryani is one of the most delicious biryanis from Andhra Pradesh, India. There are very different types of biryanis available in India to try. Each one has a unique and distinctive taste from the others. This one is also not an exception. Ulavacharu is the main ingredient in this recipe. It is a type of rasam or soup made from a stock of horse gram and spices. To make this biryani, marinated chicken gets cooked with ulavacharu and fragrant basmati rice. This dish is very aromatic and flavorful. I would highly recommend trying this flavorful biryani at home.

To make ulavacharu biryani, you need Ulavacharu (Horse Gram) Rasam. You can check its recipe here:
Ulavacharu Rasam Recipe

Authentic Andhra Ulavacharu Chicken Biryani Recipe

Vidya

Ulavacharu biryani is a delicious biryani from Andhra Pradesh, India. This biryani is aromatic and has a spicy and tangy taste. This is a must-try recipe if you have never tasted this biryani before.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Marinating Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Indian, South Indian

Servings 4 people

Ingredients

  

For marination

• 700 gm chicken
• 2 tbsp ginger-garlic paste
• 2 tsp kashmiri red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp biryani masala
• ½ lemon juice
• 4 tbsp fried onions
• ½ cup oil of fried onions
• ½ cup curd
• ½ tsp salt
• 2 tbsp coriander leaves
• 2 tbsp mint leaves
• 6 green chilies, chopped

For boiling rice

• 500 gm basmati rice
• 2 ltr water
• 1 inch cinnamon
• 2 star anise
• 2 bay leaf
• 5 green cardamoms
• 6 cloves
• ½ tsp black cumin
• 6 black peppers, whole
• 1 tsp ginger-garlic paste
• 1 tsp stone flower
• 2 tsp salt
• 2 tsp oil
• ½ lemon juice
• 3 green chilies

For layering

• 1 cup ulavacharu
• 4 tbsp fried onions
• 2 tbsp mint leaves
• 2 tbsp coriander leaves
• ¼ tsp biryani masala
• 2 tbsp clarified butter
• ½ cup boiled rice water

Instructions

 

• Take 750 gm chicken in a mixing bowl. For marinating, add all the ingredients listed for marination. Mix everything very well with chicken. Let it marinate for about an hour.
• Wash basmati rice 2-3 times with water. Soak it in water for 45 min.
• Boil 2 liters of water in a big pot. Add cinnamon, star anise, bay leaf, green cardamom, cloves, and black pepper whole. Then add black cumin seeds, stone flower, ginger garlic paste, green chili, salt, oil, and lemon juice. Give it a good stir to mix well with water.
• Once the water starts to boil, add the soaked rice. All the spices make it flavorful and aromatic. Boil the rice until it cooks 70 percent.
• Drain the rice water in a bowl and keep the cooked rice aside. Take ½ cup of rice water out and keep it aside.
• Add the marinated chicken to a biryani pot and spread it. Pour ¾ cup of ulavacharu all over the chicken.
• For layering, spread cooked rice on a chicken evenly. Spread chopped mint leaves, coriander leaves, fried onions, ¼ tsp biryani masala, and 1 tbsp ghee.
• Spread ¼ cup ulavacharu over it. Again, spread the remaining rice evenly for the second layer. Complete the second layer with mint leaves, coriander leaves, fried onions, 1 tbsp ghee, and ¼ tsp biryani masala. Spread ½ cup rice water over the final layer and cover the pot with a lid.
• Cook biryani on high heat for 5 min. Then turn the heat to low and cook for 30 min.
• Turn off the heat and do not open the lid for 10 min. Open the lid after 10 min and gently mix the chicken with the rice.
• Serve hot ulavacharu biryani with onion raita.

Notes

• Adjust the spice level as per your taste.
• Use chicken with bone pieces for better taste.
• Ulavacharu is the star ingredient of this dish. You can add more ulavacharu according to your preference.

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