Step 1

Preheat the oven to 180C / 350F.

Step 2

Melt butter in a heavy bottom pot (a dutch oven is perfect) on medium heat, then add onion and sauté until softened.

Step 3

Add turmeric and mix together with the onion until fragrant - no more than 30 seconds.

Step 4

Add rice and chicken stock to the pot and give it a good stir. Place lid on the pot and move it to the oven to cook for 25 minutes.

Step 5

Pull the pot out of the oven and set aside for 10 minutes with the lid still on. Remove the lid, fluff the rice with a fork and serve.