Add the oil to a pan and heat it over medium heat.

Once the oil is hot, add the chopped onion and sauté until it turns golden brown. Stir occasionally to prevent burning.

Add the ginger paste and garlic paste, then sauté for about 1 minute until the raw smell disappears.

Pour in the required amount of water and mix well. Then, add the green chillies, salt, and garam masala, stirring everything together to ensure the spices are evenly distributed.

Drain the soaked rice and add it to the pan. Cook on high heat for 6-8 minutes, stirring occasionally, until approximately 90% of the liquid has been absorbed.

Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Avoid opening the lid during this time to allow the rice to steam properly.

Once done, turn off the heat and let it rest for a few minutes before fluffing the rice with a fork and serving.