Begin by rinsing the basmati rice in a fine-mesh strainer under cold running water for 2-3 minutes until the water runs clear.

In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the turmeric, salt, and black pepper into the sautéed garlic, cooking for an additional 30 seconds.

Add the rinsed basmati rice to the saucepan, stirring gently to coat it with the garlic and spice mixture, and let it toast for about 1-2 minutes.

Pour in the water or vegetable broth, ensuring all the rice is submerged, and increase the heat to high to bring it to a vigorous boil.

Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes.

After cooking, remove the saucepan from heat and keep it covered for 5 minutes. Fluff the rice with a fork before serving.