• Before starting, wash and dry all produce. 
• To a small bowl, reserve half the yogurt sauce. Set aside. 
• To a large bowl, add remaining yogurt sauce, half the Dal Spice Blend and 2 tbsp (4 tbsp) water.
• Cut halloumi into 1-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
• Add halloumi 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 halloumi overtop.
• Cover and cook for 14-16 min, until rice is tender, liquid is absorbed.
• 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 halloumi, cut halloumi into 1-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Marinate in the same way the recipe instructs you to marinate the chicken.

Arrange halloumi overtop the same way the recipe instructs you to arrange the chicken.