1 ½ cups Basmati rice, rinsed until water is clear
2 ½ cups Chicken broth
2 tbsp Butter or Olive oil (or Ghee)
1 ½ tsp Ground turmeric
1 tsp Ground cumin (optional, for deeper flavor)
1 Small onion, finely diced (optional, for aroma)
1 tsp Kosher salt
Optional: 1 Cinnamon stick, a few cardamom pods

tbd

Sauté Aromatics: Melt butter or heat oil in a saucepan over medium heat. If using onions, sauté until soft. Add turmeric and cumin, stirring for about 1 minute until fragrant.
Toast Rice: Add the rinsed and drained basmati rice to the pot. Stir to coat the grains thoroughly with the spices and oil, toasting for about 2–3 minutes.
Simmer: Pour in the chicken broth and salt. Bring the mixture to a boil.
Cook: Immediately cover with a tight-fitting lid and reduce heat to low. Cook for 15–20 minutes, or until the liquid is absorbed and the rice is tender.
Rest: Remove from heat and let it rest (covered) for 5–10 minutes before fluffing with a fork