Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, and sauté on a medium flame for a few seconds.
Add the onions and peanut sauté on a medium flame for 1 to 2 minutes.
Add the potatoes, 2 tablespoon of water, salt and 1/2 teaspoon of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 teaspoon of turmeric powder

Sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve hot garnished with coriander and onion.