Cook the rice and turmeric with water in a saucepan over quick fire until it boils, cover it and simmer for 15 minutes.
Soak the coconut with milk and set it aside. Toast the curry, chili pepper, assorted nuts and mustard seeds with the ghee until they pop.
Add the coconut, rice and lemon juice. Cover the saucepan and let it all simmer for 10 minutes until the liquid consumes and is the rice is dry and spongy.
You can serve it with the rest of the lemon sliced thin.