Rinse 2 1/2 cups basmati rice in a fine-mesh sieve until the water runs mostly clear. Soak the rice in water for 30 to 60 minutes.

Slice 1 onion and 2 green chilies. Dice 1 small tomato.

Heat 3 tbsp cooking oil in a large cooking pot over medium-high heat. Fry the sliced onion until deep golden brown, about 8 to 10 minutes.

Add 2 tsp ginger garlic paste and 1 tbsp whole garam masala to the pot. Stir for 30 to 60 seconds until fragrant.

Add the diced tomato and sliced green chilies. Cook until the tomato softens and the oil begins to separate, about 5 to 7 minutes.

Stir in 2 tbsp plain yoghurt, 1/2 tsp red chilli powder, and 2 tsp salt. Cook for 2 minutes, stirring until the yoghurt is incorporated.

Add 1 cup green peas and stir to coat them in the spiced onion mixture. Cook for 2 minutes.

Pour 5 cups water into the pot and add 1 tsp curry powder. Bring the liquid to a boil over high heat.

Crush 1 chicken pulao stock cube into the boiling liquid. Simmer until the green peas are almost tender, about 5 minutes.

Drain the soaked basmati rice and add it to the pot. Cook uncovered over high heat until the water has nearly evaporated and craters appear on the rice surface, about 8 to 10 minutes.

Cover the pot tightly with its lid and reduce the heat to very low. Steam the pulao on dum until the rice is tender and fluffy, about 15 to 20 minutes.

Rest the pulao covered for 5 minutes. Gently fluff the rice with a wooden spoon and serve hot with chutney, raita or tzatziki, and kebabs if desired.