Heat 5 tablespoons of ghee in a pan.
Add 8 cloves, 4 cardamom pods, and 3 cinnamon sticks.
Add 1 large chopped onion and sauté until transparent and lightly browned, about 5 minutes.
Add 3 cups of washed and drained basmati rice, 5 cups of coconut milk, 1 teaspoon of turmeric powder, and salt to taste.
Bring the mixture to a boil.
Lower the flame, cover the pan, and cook until all the coconut milk is absorbed by the rice.
Serve hot with plain low-fat yogurt.