In a pot, bring 2 cups of water to a boil. Add the rinsed basmati rice and a pinch of salt. Cover and simmer for 15 minutes or until the rice is cooked and water is absorbed.

In a pan, heat the oil over medium heat. Add mustard seeds, urad dal, and cumin seeds. Sauté until they start to crackle.

Add the chopped onion and green chili. Sauté until the onion is translucent.

Stir in the peas and turmeric powder, cooking for another 2-3 minutes.

Add the cooked rice to the pan and mix well. Pour in the lemon juice and stir to combine.

Garnish with chopped coriander leaves and serve warm.