In a pot, add 2 cups of water and the rinsed basmati rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked. Fluff with a fork and set aside.

In a pan, heat the oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.

Add chopped green chilies and turmeric powder, and sauté for a minute.

Stir in the cooked rice, lemon juice, peanuts, and salt. Mix well to combine all ingredients.

Garnish with chopped coriander leaves and serve warm.