Rinse and Cook the Rice: Start by rinsing the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.

Prepare the Lemon Mixture: While the rice cooks, combine the fresh lemon juice and lemon zest in a small bowl.

Sauté the Aromatics: In a large skillet, heat the butter or olive oil over medium heat. Add the mustard seeds and cook until they begin to pop. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and turmeric powder, cooking for another minute until fragrant.

Combine Everything: Add the cooked rice to the skillet with the aromatics. Gently fold the rice into the mixture, being careful not to break the grains. Drizzle the lemon juice mixture over the rice and continue folding until everything is well combined and the rice turns a beautiful golden yellow from the turmeric.

Finish and Serve: Remove from heat and stir in the chopped fresh herbs. Season with salt and black pepper to taste.