1. In a pot, bring 2 cups of water to a boil. Add the soaked PR-14 rice and cook until the rice is soft but not overcooked. Drain excess water and set aside to cool.
2. In a large pan, heat oil or ghee over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
3. Add the slit green chilies, curry leaves, and turmeric powder, sautéing for a minute until fragrant.
4. Add the roasted peanuts and cook for another minute, ensuring the peanuts are coated with the spices.
5. Add the cooked PR-14 rice to the pan and mix gently, ensuring the rice is evenly coated with the spice mixture.
6. Add lemon juice and salt to taste. Stir gently and cook for 2-3 minutes to combine all the flavors.
7. Garnish with fresh coriander leaves.

Serving Suggestions: Serve PR-14 rice lemon rice as a light, tangy meal or snack. It pairs perfectly with pickle, yogurt, or papad.