Heat one tablespoon oil in a non-stick pan and add the cumin seeds. When they change colour add the green peas, rice and salt. Toss and cook for two minutes.
Heat the remaining oil in another non-stick pan. Add the onions and sauté till golden brown. Add the ginger and garlic pastes and continue to sauté for two to three minutes, stirring continuously.
Add the turmeric, coriander, cumin and red chilli powders. Mix well. Add the pureed tomatoes and stir. Cook till the oil separates from the masala. Add the chicken pieces and salt.
Sauté on high heat for five minutes. Add one and a half cups of water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle the garam masala powder and mix.
Pack the pea pulao into a steel katori and unmould it on a plate, pour some of the prepared chicken gravy over it. Garnish with the fresh coriander and serve hot.