Andhra Nellore Biryani Recipe | Ready in 30 mins | Serves 4

Nellore biryani hits different. Fiery red, unapologetically spicy, and cooked in a style that's distinct from every other biryani in South India. The base is a punchy chilli-forward masala — no subtle notes, just clean heat and real flavour. With Spicy South Andhra Nellore Biryani Paste, that base is already done. You bring the meat and the rice.

What You Need

• 1 pack Spicy South Andhra Nellore Biryani Paste
• 500g mutton (bone-in, curry cut) or 500g chicken pieces
• 2 cups Seeraga Samba rice or Basmati rice, washed and soaked 30 mins
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• ½ cup plain curd (yogurt)
• 3 tbsp oil
• Salt to taste
• Fresh coriander and mint leaves for garnish

How to Cook

1. Fry the onions: Heat oil in a heavy-bottomed vessel. Fry sliced onions until golden brown. Remove half for garnish later.
2. Add paste: Add the full pack of Spicy South Andhra Nellore Biryani Paste. Cook on medium heat for 2-3 minutes, stirring well until oil separates.
3. Add tomatoes and curd: Add chopped tomatoes, cook until soft. Add yogurt and mix well.
4. Cook the meat: Add mutton or chicken. Coat well in the masala. Add ½ cup water. Cover and cook for 15-18 minutes until the meat is 80% cooked.
5. Layer the rice: Parboil the soaked rice with salt until 70% cooked. Drain. Layer the parboiled rice over the cooked meat masala.
6. Dum it: Top with fried onions and fresh coriander. Cover tightly. Cook on low flame for 12-15 minutes.
7. Rest and serve: Rest for 5 minutes. Open the lid, gently mix from the bottom. Serve hot.

Tips for the Best Result

• Bone-in mutton gives better flavour than boneless.
• Don't over-cook the rice before layering — it finishes cooking in the dum steam.
• A squeeze of lemon after serving cuts through the heat.
• Serve with raita, mirchi ka salan, or sliced onion and lemon.