Heat 1/2 cup of oil in a large pot and add sliced onions. Fry for a few minutes until translucent.

Add bay leaves, cinnamon stick, cumin, cloves, peppercorn, coriander seeds, green cardamom, black cardamoms, garlic paste, ginger paste, green chilies, dried lime, and Arabian Mandi spice. Fry for 3 minutes or until aromatic.

Place the whole lamb shoulder into the pot and pour enough water to mostly cover it. Bring it to a boil, cover with a lid, and simmer on low for 2 hours.

In a food processor, blend yogurt, mayonnaise, fresh coriander, carrot, chopped onion, green chilies, garlic cloves, salt, and pepper until slightly coarse.

In a bowl, combine fresh lemon juice, orange color, salt and pepper powder, saffron strands, oil, and meat broth. Stir well and let it infuse.

Once the lamb is fully cooked, transfer it to a baking tray and let it cool for 15 minutes. Paint the lamb generously with the saffron concoction.

Place the meat in a preheated 200-degree Celsius oven for 20 minutes or until the skin crisps up.

Bring the remaining meat broth to a boil. Add 3 cups of rice, cover with a lid, and simmer on low for 20 minutes. Pour the remaining saffron concoction on top halfway through.

Present the lamb and rice on a platter.