Soak the basmati rice in cold water for 15-30 minutes. Drain the water, rinse and set aside.
Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds, split chickpeas, split/skinless black lentils. After 1-2 minutes, or once the lentils turn golden in color, add the raw peanuts and stir-fry.
Add the curry leaves, Serrano pepper, ginger, coriander powder, salt and turmeric. Stir-fry for 30 seconds, then add lemon juice, lemon zest, water and rice. Mix well.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
Fluff the rice with a fork and serve.