Tandoori Chicken King Kebab with turmeric & green beanyani
Heat the grill up and grill the kebab for 20 minutes and occasionally turn to ensure that it brown evenly. (Or do this in a hot frying pan.) Check whether the chicken through the rooms in which the thighs rest against each other. If it is still raw, cook on and check every few minutes and push a knife into the chic part to make sure the juices run clearly. Spoon the Biryani on a serving plate and occupy the kebab. Chop the rest of the coriander and sprinkle it, then serve it with the lemon cheeks to squeeze.
