In a large pot heat your oil and add the sliced onions. Saute till they turn a light golden brown.
Add the chopped tomato, the peas, all the whole spices and the green chillies. Saute for 4-5 minutes, until the tomato breaks down, then add the salt and laal mirch. Mix well, then add the water. Once the water comes to a boul let it simmer for 5 minutes.
Drain the soaked rice and add it to the pea stock. Let the stock simmer while the rice absorbs all the flavors. When most of the stock has been absorbed by the rice and you can see large bubbles forming, cover the pot with a lid, reduce the flame to the lowest setting and let the rice cook on dum for 10 minutes. Do not open the lid during this time.
After 10 minutes, steam should start coming out of the lid. Turn off the flame and leave the rice covered for 5 minutes, then open the lid and carefully loosen the rice with a spatula or fork. Serve warm. Refridgerate leftovers in an airtight container.