• 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.
• Pat chicken dry with paper towels. Cut in to 1-inch wide strips then cut each strip 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 overtop.
• Cover and cook for 14-16 min, until rice is tender, 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 prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.