Cook basmati rice and let it cool completely.
Heat vegetable oil in a pan, roast peanuts until golden, then set aside.
In the same oil, crackle mustard seeds, add curry leaves, green chili, asafoetida, and turmeric powder.
Stir in cooked rice, salt, and fried peanuts; mix gently on low heat for 2 minutes.
Turn off heat, drizzle with fresh lemon juice, and toss well.