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In a large Dutch oven or pot, melt the butter over medium heat. Add turmeric, onion powder, and garlic powder. Stir and cook for 1 minute until fragrant.
Add the rice to the pot and stir well until every grain is coated in the buttery spices. Toast the rice for 1–2 minutes.
Pour in the chicken broth, add the salt and bay leaf, and stir gently to combine.
Bring to a gentle simmer, then reduce heat to medium-low. Cover with a lid and cook for 14 minutes without lifting the lid.
Turn off the heat and let the rice sit, covered, for another 10 minutes.
Remove the lid, fluff, and serve.