Heat olive oil in a deep pan. Add chopped onions and fry well. Add salt, sugar, and crushed black pepper. Fry till the onions turn crisp and golden brown. Set aside on a tissue paper. In a saucepan, heat olive oil and add cinnamon sticks, cumin seeds, spring onion, lentils, black eyed peas, red kidney beans, garlic cloves, soaked rice, and salt. Mix well and add crushed white pepper and vegetable stock. Give a stir. Bring the mixture to a boil and cover with a lid. Cook till rice is done. For the yogurt sauce, blend yogurt, salt, crushed black pepper, olive oil, few parsley and oregano leaves, few chives, and chopped orange chilli to a smooth paste. Place a ring cutter on the serving dish and put the cooked moudardara in it. Remove the cutter. Drizzle the sauce around the rice and top with fried red onions, mint leaves, and chilli oil.