Wash the rice and keep aside. In a pan, heat oil and temper it with cumin seeds. Once the seeds start spluttering, add the onions, ginger-garlic paste, tomatoes, green chilies and sugar and fry well. Once the raw smell is gone, add ground chicken along with the garam masala, cumin & coriander powder, kashmiri mirch, salt and cook till the oil separates. It will turn a darker brown. Throw in the peas. Cook for couple of minutes and add the rice and throw in the chopped cilantro. Stir well. Add the water, cover and cook on medium. It took about 12 minutes for it to cook – but the time will vary. Make sure to fluff the rice once in between. Serve warm.