Chicken and Veggie Biryani

Grate cucumber directly into the small bowl with reserved yogurt. 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 butter (dbl for 4 ppl), then swirl the pot until melted. Add rice and reserved Dal Spice Blend. Cook, stirring often, until rice is coated, 30 sec. Add carrots, broth concentrate, half the crispy shallots, 1/8 tsp salt and 1 cup water (dbl both for 4 ppl). Bring to a boil over high.

Once boiling, sprinkle peas over rice. Arrange chicken on top, then pour yogurt marinade over chicken. Bring to a simmer. Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed and chicken is cooked through, 14-16 min.** Remove the pot from heat. Set aside for 5 min, still covered.

Meanwhile, add half the cilantro to the small bowl with grated cucumber and reserved yogurt. Season with salt to taste, then stir to combine.