Lamb Rogan Josh with Kashmiri Chilies and Saffron Rice

Soak the Kashmiri chilies in hot water for at least 30 minutes, or until softened. Drain and grind them into a smooth paste along with the ginger and garlic using a little water.

In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium-high heat. Add the bay leaves, black cardamom, green cardamom, and cinnamon stick. Sauté for a minute until fragrant.

Add the asafoetida (if using) and the lamb pieces. Brown the lamb on all sides. This will take about 5-7 minutes.

Add the Kashmiri chili-ginger-garlic paste to the pot and sauté for 3-4 minutes, stirring constantly to prevent burning.

Stir in the fennel seed powder, dry ginger powder, Kashmiri chili powder, cumin powder, and turmeric powder. Cook for another 2 minutes.

Reduce the heat to low and gradually add the whisked yogurt, stirring constantly to prevent it from curdling. Make sure the mixture doesn't boil.

Add salt to taste and enough water to just cover the lamb. Bring to a simmer.

Cover the pot and simmer over low heat for 2-2.5 hours, or until the lamb is very tender. Stir occasionally, adding more water if needed.

Once the lamb is cooked, remove the lid and increase the heat to medium-high. Simmer for another 10-15 minutes, or until the gravy has thickened to your desired consistency. Be careful not to burn the bottom. Remove the whole spices.

Stir in the saffron-infused milk (or water). Simmer for another minute.

While the Rogan Josh simmers, prepare the saffron rice: Rinse the basmati rice under cold water until the water runs clear. Drain.

In a rice cooker or pot, combine the rice with 4 cups of water. Add a pinch of salt and the saffron-infused milk (or water).

Cook the rice according to the rice cooker instructions or until the water is absorbed and the rice is fluffy. Fluff with a fork.

Serve the Lamb Rogan Josh hot with the fragrant saffron rice.