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Rinse the rice. Wash the rice in cold water and strain. Repeat until the water runs clear. Rinsing removes starch from the surface of the rice resulting in fluffy and separate grains.
Sauté the aromatics. In a medium non-stick saucepan set over medium-high heat, add the olive oil. When the oil shimmers, add the diced onion. Cook, stirring, until the onion softens and turns translucent. Add the garlic and ginger and stir until the aroma is released, about 30 seconds.
Add turmeric and rice. Sprinkle in the ground turmeric followed by the rice and stir until evenly mixed with all the aromatics.
Add liquid and boil. Pour in your cooking liquid and add Kosher salt. Bring to a boil.
Simmer the rice. As soon as the rice comes to a boil, gently stir in the chopped fresh cilantro making sure it is evenly distributed throughout the rice. Then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes, until the rice is tender and the liquid is absorbed.
Rest, fluff, and serve. Remove rice from heat and leave covered for 10 minutes to allow the rice to steam. Uncover and gently fluff with a fork. Spoon into a dish and serve.