Combine yogurt, ginger paste, garlic paste, ground cumin, ground coriander, Kashmiri chili powder, garam masala, turmeric, salt, and oil in a large bowl and whisk until smooth.

Add the lamb pieces and turn to coat thoroughly. Cover and refrigerate for at least 8 hours, or overnight.

Pour oil into a deep saucepan or wok to a depth of about 4 cm and heat to 160 C over medium heat.

Add a small handful of sliced shallots - they should sizzle immediately. Fry, stirring occasionally, for 8-10 minutes until deep golden and crisp.

Remove with a slotted spoon and spread on a wire rack. Season lightly with salt. Repeat with remaining shallots in batches. Set aside at room temperature.

Heat 3 tbsp oil or ghee in a heavy Dutch oven over medium-high heat. Add cardamom, cloves, star anise, bay leaves, and cinnamon stick and stir for 30 seconds until fragrant.

Add sliced onions and cook, stirring often, for 15-18 minutes until deep golden brown and starting to crisp at the edges.

Add marinated lamb and all its marinade. Stir to coat, then add chopped tomatoes. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes break down and the oil begins to separate at the edges.

Add half the cilantro and half the mint. Reduce heat to low, cover, and cook for 35-40 minutes until the lamb is about 80 percent tender and the gravy has thickened. Taste and adjust salt.

Bring 3 liters of water to a rolling boil in a large saucepan. Add 2 tbsp salt, peppercorns, and cardamom pods.

Drain the soaked basmati and add to the boiling water. Cook for exactly 5-6 minutes, checking frequently. The grains should be puffed and elongated with a small white firm core at the center - they are 70 percent done.

Drain immediately through a fine-mesh sieve and spread on a plate to stop cooking.

Spread the lamb and its gravy evenly across the base of the Dutch oven. Scatter remaining cilantro and mint over the lamb.

Layer the parboiled rice evenly over the lamb. Drizzle the saffron milk across the rice in streaks - you want patches of white and yellow, not uniform color.

Drizzle 2 tbsp melted ghee over the rice. Add rose water if using. Scatter half the crispy shallots over the top, reserving the rest for serving.

Cover the pot tightly with two layers of heavy-duty foil pressed firmly around the rim, then set the lid on top to seal completely.

Place a tawa or heavy cast-iron skillet on the stovetop over the lowest heat setting. Set the covered Dutch oven on top and cook for 30-35 minutes. You'll hear very faint steam sounds from inside - that's correct.

Remove from heat and let the sealed pot rest, undisturbed, for 10 minutes. This allows the steam to finish cooking the rice.

Open the foil carefully away from you - the steam is hot. Use a long spoon to gently fold the bottom lamb layer up through the rice once or twice, then serve immediately with the remaining crispy shallots on top.