• Rinse the rice in several changes of water until the water runs clear. Drain off the water completely
  

If cooking on Instant Pot pressure cooker:

• Press saute on instant pot and when it says "hot", add the ghee and let it melt. Add diced onion, shallots and garlic and saute for about 3 minutes until fragrant. Add all the spices and saute for another 2 minutes until fragrant
• Add the rice, salt, and ground pepper and stir to mix the rice with the aromatics and spices. Add the milk and water and stir again to make sure the rice is submerged in the liquid. Turn off the saute mode. Make sure you scrape the bottom of the pot really well with wooden spatula to make sure nothing is stuck to the bottom of the pot because it can trigger the "burn" alert
• Cover with the lid. Turn the pressure release valve to "sealing". Press "rice" and the time is automatically set to 12 minutes and it will be on low pressure by default. When the rice is done cooking, do a natural release, which takes about 10-15 minutes
• Unlock the cover and use a rice paddle to fluff the rice. Keep the rice warm using the warm function until it is ready to be served. Garnish with cilantro leaves just before serving

If cooking with rice cooker:

• In a large heavy-bottom skillet or pot, add ghee and let it melt over medium heat. Add diced onion, shallots and garlic and saute for about 3 minutes until fragrant.
  
• Add all the spices and tomatoes and saute for another 2 minutes until fragrant
  
• Add the rice, salt, and ground pepper and stir to mix the rice with the aromatics and spices. Stir until combined. Remove the skillet or pot from the stove. Transfer the rice mixture to the inner pot of the rice cooker
  
• Add milk and water to the rice mixture. Give the mixture a stir. Close the lid of the rice cooker and press cook on your rice cooker or whatever setting you usually use to cook a white rice
  
• When the rice is done cooking, wait 10 minutes before you open the lid of the rice cooker. Fluff the rice using the rice paddle. Keep it warm in the rice cooker until it is ready to be served. Garnish with cilantro leaves just before serving
  

If cooking on the stove:

• Use a heavy-bottom skillet or pot that comes with a lid. Add ghee and let it melt over medium heat. Add diced onion, shallots and garlic and saute for about 3 minutes until fragrant. Add all the spices and saute for another 2 minutes until fragrant
• Add the rice, salt, and ground pepper and stir to mix the rice with the aromatics and spices. Stir until combined. Add the milk and water and stir to mix everything. Scrape the bottom of the skillet/pot to make sure nothing catches at the bottom of the skillet/pot. Bring the mixture to a gentle simmer and then cover with a lid. Let it cook for about 15 minutes over medium-low heat.Then turn off the heat but DO NOT open the lid. Let it sit for 10 minutes
• Then uncover the lid and fluff the rice. It is ready to be served with other dishes. Garnish with cilantro leaves

Prepare the pineapple sambal:

• Combine the pineapple, sambal oelek, sugar, and salt. Simply mix to combine everything. The sambal can be kept in the fridge for up to one week

To serve:

• Serve the rice with the pineapple sambal on the side. Usually this dish is served with malbi sapi, but you can serve it with any other meat, poultry dishes or whatever you like