Echor Biryani or Jackfruit Biryani in Andhra style

In India every state has its style of making Biryani, a dish which has rice as a base and commonly meat is cooked with rice either together or separate and brought to together or in slow fire. In India not only states have different style of cooking, even every house has its own style. I, of course love Biryani a lot. Even in Middle East and some African countries Biryani is enjoyed and cooked to suit local taste. Rice is always the main base and some dry spices are added, saffron of course besides it can be vegetarian also to suit vegetarian people. Mainly it’s non vegetarian.

I chose to make in Andhra state style and make with jackfruit. The reason is I love jackfruit. I grow jackfruit in my garden and I have 4 Jackfruit trees. So making one with Jackfruit is the best possible way to enjoy today’s lunch. Now with Biryani a yoghurt base Raita or Dip or Burhani is the best accompaniment to give a rise in the taste and flavour. I chose to make with Mint-Mango and the taste was the ultimate I must say. This post will be a wee bit long and every Indian knows that Biryani cooking is time consuming to get the best taste and hence my long post. Pls write your feedback / comments

Serves – 6, Preparation time – 30 mins, Cooking time- 1 hour

Ingredients for Jackfruit Biryani

500 gms 1 x2” size jackfruit cut

250 gms long grain rice

1 Tbsp ginger paste juice

1 lime juive

3-4 green chillies chopped fine

1 Tbsp green chilli paste

1 medium size onion chopped, fried golden and made into a paste after cooling

1 medium size onion chopped fine

1 tsp cumin powder

3-4 Tbsp ghee

1 coconut grated to make into 1 cup coconut milk

1” cinnamon atick

2-3 cloves

2-3 green cardamom

1 black cardamom

1/3 tsp saffron dipped in 1/3 cup milk

5 Tbsp mustard oil and more later

Salt as per taste


In a bowl of jackfruit add green chilli paste, ginger paste juice, cumin powder, fried onion paste and mix well. In a wok add 3-4 Tbsp mustard oil and fry the jackfruit. Sprinkle a little water and cover for 5-6 mins. Set aside. Soak the rice grains for 20 mins and drain water. In a wok heat 4 Tbsp mustard and add chopped onion and fry till golden in colour. Add rice and fry for 2-3 mins. Add coconut milk and add warm water until it’s 1” above the rice. Add salt. Cook on high flame for 2-3 mins and reduce the flame to cook for 6-7 mins until rice is half done. In a different wok smear mustard oil, add the rice, then the cooked jackfruit and then rest of the rice. Add chopped green chillies, lime juice, saffron in milk. Cook for 2 mins on high flame and 10-15 mins in low flame. Serve hot with Mint-Mango Raita or yoghurt dip

Recipe for Mango-Mint Raita

Serves – 6-8 people, Preparation time – 5 mins, Cooking time – 7 mins


1/2 cup Mint leaves

1 green chilli

300 gms yoghurt

1/2 tsp red chilli powder

1 Alphonso mango cut into pieces

Rock salt as per taste


Beat the yoghurt well. In a chopper blend green chilli and mint leaves and half of cut mango. Put in a bowl and add to the beaten yoghurt. Mix well. Add red chilli powder, rock salt and rest of the cut mangoes and refrigerate. Serve chilled with Jackfruit Biryani

In a bowl chopped mangoes, green chilli and mint leaves
Beaten yoghurt
Mint – mango after blended
Add to the beaten yoghurt and add red chilli powder, rock salt and chopped mangoes
Plated and served after refrigeration
Jackfruit cut
Saffron dipped in warm milk
Chilli paste, ginger juice, cumin powder and onion fried paste added to jackfruit
Fried jackfruit
In mustard oil chopped onions being fried
Rice added to the fried onion and coconut milk added
After rice is half cooked for assembling, half of the rice is added, a layer of cooked jackfruit and then half cooked rice
Jackfruit Biryani served with Mint-Mango Raita

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