In a wide cooking pot, mix all the spices along with the cooked rice.
Keep it aside.
Also add the lemon juice to it.
In a pan, heat oil and add Cumin seeds.
After half a minute, add Asafoetida and Curry leaves.
Next, add sliced onions and saute until golden brown.
Add this tempering to the rice mix and give it all a good stir.
Keep this on low heat to simmer for about 15 to 20 minutes or little more.
Serve hot as it is or with any pickle of choice, poppadums and ghee.
This is my mom's recipe for making something quick and easily too.
You can add ghee to the tempering instead of oil if desired. Garnish with coriander leaves and serve hot immediately.
