Heat ghee and oil in a wok; fry ginger, garlic and shallot until lightly browned and fragrant. Add cinnamon stick, cloves and cardamom. Fry until aromatic.
Stir in rice then pour in flavoured water. Add salt and chicken stock granules. Stir well to mix.
Transfer rice mixture to an electric rice cooker and cook until rice is done. Allow rice to stand for 15 minutes in the pot before fluffing it. Serve hot with the chicken briyani.