Tandoori chicken king kebab with turmeric & green bean biryani

Heat the grill to high and grill the kebab for 20 mins, turning occasionally to make sure it browns evenly. (Or, do this in a hot griddle pan.) Check that the chicken is cooked through by looking at the spaces where the thighs rest against each other – if it’s still raw, continue to cook, checking every few minutes, then push a knife into the fattest part to ensure the juices run clear. Spoon the biryani onto a serving platter and top with the kebab. Chop the remaining coriander and scatter this over, then serve with the lemon cheeks for squeezing over.