Rinse the rice

• Place the basmati rice in a bowl of cold water and swish it around.
• Drain in a colander and repeat until the water runs clear.

Bloom the spices

• Heat the olive oil and butter in a saucepan over medium heat.
• Add the turmeric, cumin and coriander and stir for a few seconds until fragrant.

Toast the rice

• Add the drained rice and salt and stir to coat every grain in the spiced oil.

Simmer the rice

• Pour in the water and bring to a boil.
• Lower the heat, cover and cook until the water is absorbed.

Rest and fluff

• Take the pan off the heat and let the rice steam, covered.
• Fluff with a fork and serve.