• 2 tablespoons butter
• 1/2 cube of Maggi (if using)

Melt the butter in a large pot over medium heat. If using Maggi, add it to the pot and break it down using the back of a wooden spoon.

• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin

Add the turmeric and cumin. Let the spices cook for about 1 minute without letting them brown.

• 1 1/2 cups rice

Add the rice and stir to coat. Cook for a few minutes, stirring frequently, until the rice is lightly toasted.

• 2 1/2 cups water if using Maggi, or 2 1/2 cups chicken broth
• 1/2 teaspoon salt if using Maggi, or 1 teaspoon

Add the water/chicken broth and salt. Raise the heat to high and bring to a boil.

Cover, reduce heat to lowest setting, and cook for 15-20 minutes.

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Based on a Serious Eats recipe found here.