Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable oil
     3/4  medium        onion -- peeled and chopped
     1/2                cinnamon stick -- broken up
   1      1/4" piece    fresh ginger root -- peeled and chopped
     1/4  teaspoon      ground chile
   1      pinch         turmeric
     1/4  teaspoon      cumin seeds
     7/8  cup           long-grain white rice
     1/2  cup           green peas -- defrosted if frozen
   1      tablespoon    butter

Preparation:

Heat oil in large saucepan over medium-low heat. When hot, add 2/3 of the chopped onion, cinnamon, ginger, chile, turmeric and cumin seeds. Cook for 10 minutes, stirring occasionally. Carefully add 1/2 cup water and bring to boil. Add rice, lower heat, cover and simmer for 15 minutes, or until rice is fluffy. Add peas, stir well, cover, and cook for a further 10 minutes. Meanwhile, melt the butter in a pan over medium heat. Add the remaining chopped onion and cook, stirring frequently, until onion is brown and crisp. Spread hot onion and butter over pilaf to serve. Notes: I adapted this recipe from Ishmael Merchant's new cookbook "Passionate Cuisine". I scaled it down from a party-size recipe to one for two people. This is an excellent side-dish for various Indian chicken dishes or as a main course vegetarian dish