• Before starting, wash and dry all produce. 
• Reserve half the yogurt in a small bowl, then set aside. 
• To a large bowl, add remaining yogurt, half the Dal Spice Blend, 2 tbsp (4 tbsp) water .
• Pat chicken dry with paper towels. Cut into 1-inch wide strips then cut each piece in half. Add chicken to the large bowl with the yogurt marinade. Toss to coat, then set aside. 

• Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
• Finely chop cilantro. 

• Heat a large pot over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter, then swirl the pot until melted.
• Add rice and remaining Dal Spice Blend. Cook for 30 sec, stirring often, until rice is coated.
•  Add carrots, broth concentrate, half the crispy shallots and 1 cup (2 cups) water. Bring to a boil over high.

• Once boiling, sprinkle peas over rice.
• Arrange chicken on top.
• Cover and cook for 14- 16 min, until rice is tender and liquid is absorbed and chicken is cooked through.**
•  Remove the pot from heat.
• Set aside for 5 min, still covered.

• Fluff biryani with a fork.
• Divide biryani between bowls.
• Sprinkle with cilantro and crispy shallots.
• Serve remaining yogurt sauce alongside.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prep and cook in the same way the recipe instructs you to prep and cook chicken breast tenders.