Heat 1tbsp oil in a saucepan; add cumin seeds and once the seeds start to splutter, add the onions and green chili. Saute until onions are translucent, about 5 minutes.
Add g+g paste, turmeric and cook for another 1 minute.
Next add the chopped tomatoes and the tomato paste; cover and cook until the tomatoes are mushy, about 5 minutes.
Add biryani masala, green peas and coconut milk. Cook for 2-3 minutes.
Add rice along with 1½cups of water and salt. Bring the mixture to a boil; lower the heat to medium-low, cover and cook until all the water is absorbed and the rice is cooked.
Turn off the heat and let sit for at least 5 minutes before serving.