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1. Put the rice in a strainer. Wash the rice 3 times with cold water then soak it for 30 minutes before cooking.
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2. Heat the oil in a pan (it should have a lid) over medium heat then add onions to it. Let them cook and get some color.
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3. Add all of the dry spices to it and fry till onions are dark brown.
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4. Add the whole green chili as well.
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5. Now add stock and bring it to boil on medium heat.
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6. Add peas and boil for only a minute more.
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7. Drain water from the rice and add it to the boiling stock. Wait for it to boil again on medium heat.
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8. In the meantime put a heat diffuser (see note) over medium flame on another burner on your stove. This will be used to steam cook the rice.
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9. Once the liquid with rice starts boiling, wait for 3/4 of the stock to be evaporated.
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10. Now place a piece of aluminum foil on top of the cooking pot and seal the pan with the lid ensuring the steam does not escape. Put it over the heat diffuser and reduce the heat to low.
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11. Let the rice cook for 12-15 minutes on the lowest heat on the stove over the diffuser.
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12. Remove the pan from the stove. Open the pan and stir the rice carefully. Add salt to taste. All liquid should have dried and rice should be fully cooked. Let it sit for 5 minutes before serving.
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Note: If your pan does not have a heavy bottom or your stove does not operate properly at a low setting, a heat diffuser for the stove top use is necessary to spread the heat evenly across the bottom of your pan.
