Fry onions in a pan, add the crushed fresh garlic and the goat shank. Fry for at least 10 minutes and add garam masala and salt.
Add 6 cups of water, cover, and let it cook on medium heat for 45 minutes.
Once the meat is fully cooked separate the meat and the broth. Strain the broth and save the leftover onions.
In the same pan add oil and 2 tbsp of butter, add the leftover onions, tomato paste and meat. Fry for 10 minutes and remove the meat.
Add the broth and salt if needed. Add rice once the broth starts boiling.
In the meantime add butter to a frying pan, add carrots, almonds, and raisins along with sugar. Caramelize on low heat for 2-3 minutes.
Once the water has completely dried out from the rice, turn the heat to low and add meat and the caramelized carrots and nuts.
Cover, let it steam for 20 minutes and mix once done.