Mix the chicken, yoghurt, curry powder, tomato puree and half a teaspoon of salt in a bowl, cover marinade for one hour. For the Biriani, but the stock cube and saffron in a measuring jug, pour over 600 mils of boiling water and stir until the stock dissolves cover and set aside.
Place a large pan sprayed with fry light over a medium heat and cook the onions for eight minutes or until lightly browned. Add peppers, garlic, ginger and Cardamon pods and cook storing, for two-minute. Spray the mixture with more fry light, and sprinkle over the curry powder and stirfry for a further minute. Turn up the heat to medium height, stir in the beans, stock and rice and bring to the boil. Reduce the heat and cook for 10 minutes, staring occasionally until the rice is tender and most of the liquid has been Absorbed. Remove the pan from heat stir in spinach. Cover with a clean tea towel set aside for five minutes. Spread chicken onto skewers and cook on a baking tray in the grill until charred and cooked through. Fluff up the biryani with a fork and serve with the skewers at dollop of yoghurt and lime wedges garnished with red onions and mints
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 186.8mg||6 %|
|Potassium 1173.7mg||31 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 16.6g|
|Protein 58.1g||83 %|
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Calories per serving: 358
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