Combine basmati rice, water, 2 tablespoons butter, turmeric, 1 teaspoon pasilla negro chili, and salt in a rice cooker.

Start the rice cooker to cook the rice.

Halve the sugar pie pumpkin, remove seeds and stringy innards.

Microwave pumpkin halves for 4 minutes each to soften.

Cut pumpkin flesh into small cubes, discarding the rind (approximately 4 cups).

Heat remaining 2 tablespoons butter in a skillet over medium-high heat.

Add pumpkin cubes, cumin, black pepper, remaining 2 teaspoons pasilla negro chili, brown sugar, and salt to the skillet.

Cook for 3-4 minutes, taste and adjust seasoning.

Set cooked pumpkin aside.

Once rice is cooked, stir in frozen peas and cooked pumpkin.

Garnish with cilantro before serving.