Cook the rice, about 12 minutes in microwave. Cool the rice.

Heat a medium frypan over medium heat. Roast the peanut, remove from pan, cool it and roughly crush the peanut.

Heat a medium frypan over medium heat. Add the coconut oil. Add the asafoetida, cumin, mustard seeds and the curry leaves from 1 sprig and cook until fragrant. and cook for another 2 minutes. Add the onions, chopped green chilli and ginger and cook until the onions are soft, stirring occasionally.

Add turmeric and stir through. Add the lemon zest and juice and chillies.

Add the rice and stir until evenly mixed. Add the salt, to taste.

Remove from the heat and transfer to a serving dish. Sprinkle with coriander and serve.