Wash the basmati rice thoroughly under cold running water until the water runs mostly clear.
Soak in fresh water for 30 minutes, then drain and set aside.
Heat the oil in a large pot over a medium heat.
Add the julienned carrot and sugar, stirring occasionally, and cook for 8–10 minutes until the carrot softens and begins to caramelise.
Stir in the raisins and cook for another 1–2 minutes until they plump up. Carefully remove the carrots and raisins from the pot and set aside for garnishing later.
In the same pot, add the sliced onion and cook for 6–8 minutes, stirring occasionally, until golden brown.
Stir in the ginger and garlic paste and sauté for 1–2 minutes until fragrant.
Place the lamb shanks into the pot and sear on all sides until lightly browned, turning occasionally to ensure even cooking.
Sprinkle in the salt and cumin powder, mixing well to coat the lamb shanks evenly. Continue cooking for 3–4 minutes to allow the flavours to develop.
Pour in the water and bring to a boil. Cover the pot, reduce to a medium-low heat and simmer for approximately 1 hour, or until the lamb shanks are tender.
Once the lamb shanks are tender, carefully remove them from the pot and set aside, leaving the cooking liquid behind.
Add the drained rice directly to the cooking liquid and gently stir to distribute evenly.
Cook over a high heat until most of the water has been absorbed and the rice is nearly cooked.
Arrange the lamb shanks over the rice, then evenly spread the caramelised carrots and raisins across the top.
Cover the pot tightly, reduce the heat to low and allow the rice to steam for 15 minutes until fully cooked and fluffy.
Remove the pot from the heat and leave it covered to rest for 15–20 minutes.
Gently fluff the rice before serving, taking care not to break the grains, and serve with the lamb shanks, carrots and raisins.
