Wash 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Heat 2 tablespoons of oil in a pressure cooker or a deep pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 2 finely chopped green chillies, 10-12 curry leaves, and a pinch of asafoetida. Sauté until the mustard seeds start to crackle.
Add 1 finely chopped onion and sauté until it turns translucent.
Add the drained rice to the pan and gently sauté for 2 minutes, ensuring the rice is coated with the spices.
Pour 2 cups of water into the pan, add salt to taste, and bring it to a boil.
Once the water starts boiling, reduce the heat to low, cover the pan with a lid, and let the rice cook for 10-12 minutes or until all the water is absorbed and the rice is cooked.
Turn off the heat and let the rice sit covered for another 5 minutes.
Add the juice of 2 large lemons and 2 tablespoons of finely chopped coriander leaves to the cooked rice. Gently mix everything together, ensuring not to break the rice grains.
Serve the lemon pulao hot, garnished with additional coriander leaves and lemon wedges on the side.