1. pour the long-grain rice into a sieve and rinse it under running water.
Bring the water and salt to the boil in a saucepan. Add the long grain rice and cook for 12 minutes. If it is not yet al dente, cook for another 3 minutes. Transfer to a sieve, rinse with cold water and drain well.
Heat the oil in a frying pan and sauté the mustard seeds, turmeric and chopped nuts. Add the long-grain rice and stir-fry as well. 4.
Remove the frying pan from the stove and mix the long grain rice with the juice of one lemon. Using two forks, heap it in a pyramid shape on a plate and sprinkle the coriander leaves over it.