Wash 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
In a pan, heat 2 tablespoons of coconut oil over medium flame. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 finely chopped green chilli, 10-12 curry leaves, and 1/4 teaspoon of asafoetida (hing). Sauté for a minute.
Add the drained rice to the pan and sauté for 2-3 minutes, ensuring the rice is well coated with the oil and spices.
Pour in 2 cups of water, add salt to taste, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer until the rice is cooked and all the water has been absorbed (about 15-20 minutes).
Fluff the rice with a fork, then add the grated zest of 1 lemon, 2 tablespoons of lemon juice, and 1/2 cup of grated coconut. Gently mix everything together.
Garnish with chopped coriander leaves and serve hot.