2 c. rice (tenderly cooked)
2 onions, chopped fine
1 c. frozen shelled peas
1 tsp. cumin seeds
1/2 tsp. turmeric powder
2 (1 inch) long pieces cinnamon bark
4 tbsp. oil
Salt to suit taste
1 green chili slit lengthwise
1 big lime or 2 tbsp. reallime juice
Slivered almonds (1 tbsp.)
2 tsp. butter

Warm oil in pan. Sizzle cumin, cinnamon, turmeric and add peas and onions. Saute for a few minutes. Add salt and saute again with green chili. Turn heat off. When this has cooled slightly, mix well with cooked rice and lime juice. A little more salt may be needed at this stage. Roast almonds in melted butter and garnish the rice pilaf or chitrana.