Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 20 minutes or until golden brown, stirring frequently.
Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.
(Totals include Date Chutney)