Start by rinsing your basmati rice under cold water. This step is crucial. It helps remove excess starch, ensuring the rice cooks up fluffy rather than sticky. Aim for about two to three rinses until the water runs clear. Who doesn’t like a nice, fluffy grain of rice?

In a medium saucepan, heat 1 tablespoon of coconut oil or unsalted butter over medium heat. Let it melt and coat the bottom of the pan. You’ll know it’s ready when a small sprinkle of water sizzles upon contact. The aroma that fills your kitchen at this point will have you smiling!

Once your fat is hot, add the minced garlic and onion powder. Stir it around so that the flavors amalgamate. Cook for about 2 minutes or until it’s fragrant. The kitchen will smell enticing, and your stomach might even start growling at this point.

Next, add the turmeric and ginger to the pan. Stir quickly to combine, cooking for an additional minute. You’ll see the oil transform into a bright yellow hue. This is the magic of turmeric doing its thing!

Now, toss in your rinsed basmati rice. Stir it well, ensuring each grain is coated with the turmeric and oil mixture. This will encourage the flavors to permeate the rice as it cooks.

Carefully pour in the chicken or vegetable stock. Add salt and any optional spices you prefer, such as ground cumin or a bay leaf. Bring everything to a boil.

Once it reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes. Do not lift the lid until the time is up. The steam is essential for perfect rice.

After the cooking time, remove the pot from heat and let it rest covered for about 5 minutes. This step is important! Finally, use a fork to fluff the rice gently. Serve it hot and enjoy the vibrant color.