Soak horsegram overnight in water.
Cook horsegram in a pot of boiling water until tender, about 30 minutes.
Drain horsegram, but reserve liquid.
In a large pot, heat ghee. Add cinnamon, cloves, cardamom and cumin. Stir fry for 1 minute, until the cumin starts to change color. Add ginger paste and garlic paste. Fry for 1 minute.
Add 3 cups of the reserved horsegram liquid and coconut milk. Add turmeric, chile powder and salt. Bring to a boil.
Add rice and cooked horsegram. Stir to combine. Reduce to a simmer and cook, covered until rice is tender, about 20 minutes.