Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.

Drain the rice thoroughly with a fine mesh strainer.

In a large pot, heat oil over medium heat and sauté onions with a pinch of salt until golden brown.

Add lamb shank pieces and sear on all sides. Stir in garlic, cumin, cardamom, cloves, and cinnamon. Add enough water or broth to cover the meat and simmer for 1 to 1.5 hours.

While the lamb cooks, roast almonds, sauté raisins until plump, and cook shredded carrots until tender-crisp.

After the lamb is tender, remove it and add drained rice and broth to the pot. Boil briefly, then reduce to low heat and cover to simmer for about 10 minutes.

Drizzle with caramel sauce over cooked rice, fold in sautéed carrots and raisins, cover, and steam for another 5-10 minutes.

Let it rest for a few minutes, fluff the rice, and garnish with remaining toppings before serving.