Rice is boiled in lightly salted water without razvaryava completely, pour into a strainer and drain well. The meat is cut into pieces and fried in a majority of the butter. Add coriander, cloves and chopped onion and fry it for ten minutes, stirring constantly. Pour 1/3 cup water, add salt to taste and meat stew until soft. Then transferred to a refractory shape with resultant gravy. Top spread rice mixed with half pineapple, chopped into pieces, sprinkle with cinnamon and cardamom and spray lightly with water. The remaining pineapple chunks are mixed with juice and sugar and lightly sauté over low heat with the remaining butter. The mixture is distributed over rice mold is covered with a lid or foil and put in the oven for 10 minutes. The dish can be served in the court in which it is roasted.