Sweet potato biryani

Today is my sister, Rishita’s bday…the simplest and most innocent one of us at heart. We were inseperable when small…sharing dreams, stories and our passion for reading. Some how, life managed to make us grow apart without us realising it. Lost in everyday life, some words remained unsaid, but the heart still felt the same. So here it is Rishita…I love you, sister, for what you are and for what you have made of me. We cannot go back in time, but if you still ever feel like playign ‘ghar ghar’ or reading with me or just want me arounf for anything, you know that you dont have to think twice…I have here for you always…happy bday.

Again, special thanks to Frugal feeding for the inspiration. This recipe is a more indianised version of his original recipe that can be found here.

Sweet potato and mushroom biryani

Sweet potato and mushroom biryani


2 bay leaves, 6 – 7 cloves, 4 chopped spring onions (separate the greens and whites), ½ tablespoon cinnamon powder, 1 large boiled and chopped sweet potato, 2 boiled and sliced carrots, 6 sliced chestnut mushrooms, ½ tablespoon turmeric powder, 1 tablespoon cumin-coriander powder, ½ tablespoon garam masala powder, ½ tablespoon sugar, ½ tablespoon chilli powder, 1 tablespoon ginger-garlic crush, 2 cups boiled rice, oil to cook, salt and pepper to taste, ½ tablespoon lemon juice, pomegranate kernels to garnish



  1. Heat some oil in a pan and add the bay leaves, cloves and cinnamon to it.
  2. Add the white part of the spring onions and ginger-garlic crush and sauté them for 2 minutes.
  3. Add the cinnamon powder and sauté for another 2 minutes.
  4. Now, add the turmeric powder, cumin-coriander powder and chilli powder. Mix well and cook for 5 minutes.
  5. On another pan, add some oil and roast the chestnut mushrooms for about 7 – 8 minutes.
  6. Now, add all the vegetables, i.e., sweet potatoes, carrots and the roasted mushrooms to the pan with the spice mix. Mix well.
  7. Add some salt, pepper and sugar. Mix well.
  8. Add the rice and mix well, ensuring that the spice mix is applied to all the rice.
  9. Stir in the garam masala and squeeze in fresh lemon juice.
  10. Garnish using the green part of spring onions and pomegranate kernels.



For those who dont like or wont eat mushrooms for a reason, simply substitute the mushrooms with baby corn.


Try a tip

Try making the same recipe with bulgar wheat for a more healthier option. Alternatively, if you are not a big fan of bulgar wheat, but still want to opt for it because of its health benefits, use a 1:1 ratio of white rice and bulgar wheat.