1. In large pot, heat corn oil and half of the ghee.
2.Add mixed bouquet garni (carrots, celery, leeks, red onion, garlic, laurel leaves, cloves, cinnamon stick, black pepper, cardamom, dry lime) and sauté for 10 minutes on high heat.
3. Add lamb shank to the pot and sear it on all sides.
4. Sprinkle in MAGGI® Khaleeji Seasoning and combine well to season all the ingredients in the pot.
5. Pour in the water and bring to a boil.
6. Keep the pot on medium-high heat for 2.5 hours or until lamb is cooked.
7. Once cooked, remove lamb shank from the pot and place on a baking sheet.
8. Brush the mandi food color all over the lamb shank and roast in a preheated oven at 190 C for 10 minutes.
9. Soak the rice for 30 minutes.
10. In a new pot, strain in the stock that was prepared while cooking the lamb shank.
11.Add in MAGGI® Khaleeji Seasoning and ghee before bringing it to a boil.
12. Put in the soaked rice to the boiling stock and mix well.
13. Cover the pot and let the rice simmer on low heat for 11 minutes.
14. Keep the rice covered for an additional 5 minutes without heat.
15. On a serving platter, place the rice at the base and top with the roasted lamb shank.
16.Sprinkle some chopped parsley and sliced red chilies on top. Serve alongside yogurt.
