Rinse the basmati rice under cold water until the water runs clear.

Sauté finely chopped onion in a medium saucepan with a splash of oil over medium heat. Cook until soft and translucent, about 4-5 minutes.

Add minced garlic to the pan and stir for an additional minute, until fragrant.

Stir in turmeric powder, making sure to coat the onions and garlic.

Pour in the full-fat coconut milk and vegetable broth, stirring to combine.

Add the rinsed basmati rice and bring the mixture to a gentle boil.

Reduce the heat to low, cover tightly, and let it simmer for 15 minutes.

Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.