Take a pot and add water. Add the turmeric, saffron threads, garlic, soya sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.
Add the rice, shredded coconut and coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring the liquid to a gentle boil. Reduce heat to low and stop stirring. Cover pot tightly with a lid and cook for about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you’re ready to eat.