Rinse the basmati rice with cold water until the water runs mostly clear.

Soak the rinsed basmati rice in water for 30 to 60 minutes.

Drain the soaked basmati rice thoroughly and set it aside.

Slice the 2 onions, tomato, and 2 green chilies.

Heat 2 tablespoons cooking oil in a deep pot over medium-high heat.

Fry the sliced onions in the hot oil until deep golden brown, about 8 to 10 minutes.

Add 2 teaspoons ginger garlic paste and 1 tablespoon whole garam masala to the pot.

Cook the aromatics for 1 minute, stirring until fragrant.

Stir in the sliced tomato and 2 tablespoons plain yoghurt.

Add 1/2 teaspoon red chilli powder and 2 teaspoons salt.

Add the sliced green chilies and cook the masala until the tomato is soft and the oil begins to separate.

Add 1 cup green peas and stir them through the masala for 1 minute.

Pour 1.2 liters water into the pot and bring it to a boil.

Crush and add 1/2 chicken stock cube, then simmer until the green peas are almost tender, about 5 minutes.

Add the drained basmati rice and gently spread it into an even layer.

Cook uncovered over high heat until the water has mostly evaporated and steam holes appear in the rice.

Cover the pot tightly and cook on the lowest heat for 15 minutes to steam the rice.

Rest the pulao, covered and off the heat, for 10 minutes.

Fluff the Matar Pulao gently and serve hot.