Rinse the rice under water until the water runs clear. We want to be able to remove as much residual starch as possible.
Boil the 2 cups of water and add the rice in when it comes to a rolling boil.

Add the salt and the turmeric, stir once or twice. 

Reduce heat to low, cover the pot and cook the rice for 18 to 20 min.

Once the rice is cooked, fluff it with a fork and keep it aside.

Heat another saucepan or skillet. Add oil and then add the peanuts and cashews.

Saute until golden brown and crunchy. Remove with a slotted spoon and keep aside.

In the same oil, add the mustard seeds and wait for them to crackle.

Add the curry leaves, green chilis and the dried red chili powder. Saute until the curry leaves turn dark green.

Add in two table spoons of water to reduce the temperature of the pan and then add the lemon juice, rice and the nuts.

Stir carefully to mix, making sure the rice grains do not break.

Switch off the heat and garnish with chopped cilantro.