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 until the rice is cooked and water is absorbed.

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

Add turmeric powder, peas, and carrots. Sauté for 2-3 minutes until vegetables are tender.

Add the cooked rice to the pan, along with salt and lemon juice. Mix gently to combine.

Garnish with chopped coriander leaves and serve warm.