Shahi Biryani (Indian dish)

Meat first:

Cut the meat into cubes, not too large, and mix with the yogurt.
Cook the pan with the ghee, onion and chopped garlic cloves to sauté.
Once the onion is blond, add the chopped ginger, the pepper after being cleaned and cut into strips, the coriander, the crushed cardomoms, the grated coconut, salt and pepper. Sauté for about 2 minutes.
Add the meat and let it brown on both sides.
Add the water. Cover the pan and let the meat cook.
After cooking, season with cinnamon and cloves.

The rice:

Bring a pan to the heat with the oil or olive oil and the chopped onion, cloves and salt. Let the onion brown and add the rice, which fries for about 3 minutes.
Boiling water is added. Cover the pan and let it cook on medium heat for about 13 minutes.
Once cooked, remove it from the heat and in a pyrex, which can go to the table and in the oven, put a layer of rice, then the meat and cover everything with the rest of the rice.
Take it to a low oven for about 15 minutes.
Serve sprinkled with chopped coriander.

To make ghee:

The amount of butter is what you want. Bring the unsalted butter to the heat in a pan. Allow to boil until transparent. Remove from the heat and let it rest for a while without stirring.
Then filter with gauze into a flask.
This fat is kept in the refrigerator for 2 months.