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.