Preparation / Directions:
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
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