2 tablespoon(s) butter 2 cloves 1 teaspoon(s) cinnamon bits 2 medium onion(s) chopped 2 cup(s) rice 2 tablespoon(s) vermicelli 2 big tomatoes chopped 2 green bell pepper(s) deseeded and diced small 1 teaspoon(s) red chilli powder 4 teaspoons freshly ground black peppercorns 4 cups water salt to taste
1. Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly. Add the chopped onions and continue stir-frying on medium heat till very lightly browned. Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic. 2. Stir in the rest of the ingredients and bring to a boil. Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm. TIPS:Rice should be cooked such that the grains are firm, well-separated and not overcooked.