Soak 2 1/2 cups rice and in a separate cooking pot heat 1 cup oil. Fry 4 sliced onions until they turn golden brown. Divide fried onion into two halves. In half of the onion, add 1/2 cup yogurt, 1 tbsp ginger garlic paste, 6 crushed small cardamoms, tsp black cumin, 4 green chilies, 2 cup peas and stir together.
Then add stock and allow boiling. When stock comes to a boil, add rice, green chilies and salt to taste. Mix together all ingredients and cover the lid. When water evaporates, add 1 tbsp butter and allow simmering. Serve with fried onion tossed on top of rice.
For stock, add a piece of ginger, 2 onions, 2 bulbs of garlic, hot spices powder, salt to taste, 1 tsp fennel seeds and 1 tbsp whole coriander. Also add 2 to 3 glasses of water and allow boiling. Strain out water which is your prepared stock.