Wash rice thoroughly with water. Pressure cook rice in a medium flame for three to four whistles with required amount of water. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and set aside.

Keep all the ingredients ready. Take juice from lemons and keep it ready.

Heat a kadai with oil. Add all the items listed to temper. Let mustard seeds cracks and urad dal and Bengal gram dal turns brown. Then add curry leaves and peanuts /cashews (I haven't added this time). Let the cashews/peanuts turn golden brown. Then add red chillies and green chillies along with turmeric powder and required salt. Mix everything well and switch off the flame.

Once the tempered items are cooled down, add lemon juice. Mix well. Now add cooked rice and mix using a fork slowly. Mix well until everything gets mixed well. Switch off the flame once done. Give at least 15 minutes resting time and serve!