Before starting, bring 1 ¼ cups water (dbl for 4 ppl) to a boil in a covered medium pot. Wash and dry all produce. Add rice, raisins, half the Indian Spice Mix and 1/8 tsp salt (dbl for 4 ppl) to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shredded beef. Cook, breaking up beef into smaller shreds, until warmed through, 3-4 min.** Add garlic puree and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec. Add mild curry paste, peas and 1/3 cup water (dbl for 4 ppl). Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min.

While beef cooks, roughly chop cilantro. Add yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

When rice is done, fluff with a fork. Add rice, spinach and half the crispy shallots to the pan with beef. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.

Divide biryani between plates. Dollop cilantro yogurt over top. Sprinkle with remaining crispy shallots and remaining cilantro.