Slow-Cooked Prawns Korma

Name: Slow-Cooked Prawns Korma
Prep time: 27 min
Cook time: 24 min
Total time: 51 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 pieces prawns; 2 potatoes; 1 cup green chilies; 300g biryani rice; to taste coriander powder; 2 tbsp ghee; 1 tbsp olive oil; to taste salt and black pepper

A slow-cooked Indian prawn korma with potatoes and green chilies, finished with coriander powder and ghee, served over biryani rice.

Total time

51 min

Prep

27 min

Cook

24 min

Difficulty

easy

Cuisine

Indian

comfort

Ingredients

4 piecesprawns

2potatoes

1 cupgreen chilies

300gbiryani rice

to tastecoriander powder

2 tbspghee

1 tbspolive oil

to tastesalt and black pepper

Instructions

Season the prawns and braise them over medium-high heat until well browned, about 8 minutes.

Add the potatoes and green chilies, cooking until softened, about 6 minutes.

Stir in the coriander powder and ghee for 2 minutes.

Cook the biryani rice separately and fluff with a fork.

Let the prawns simmer gently for about 12 minutes so they stay tender and the flavors meld.

Taste and adjust the seasoning.

Serve hot over the biryani rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

234

Protein

6.9g

Fat

10.6g

Carbs

27.9g

Fiber

1.4g

Sodium

25mg

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