Gul Ris

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1. 1
   Heat 2 tsp. vegetable oil in a heavy medium saucepan over medium-high. Cook 2 medium shallots, finely chopped, and 1 garlic clove, finely chopped, stirring often, until softened and just beginning to brown, about 2 minutes. Add 1½ cups jasmine or basmati rice, rinsed, and stir to coat.
2. 2
   Add 2¼ cups low-sodium chicken broth, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground turmeric; stir to combine. Bring to a boil, then reduce heat to medium-low and cover pan. Cook until rice is tender and liquid is absorbed, 15–18 minutes. Remove from heat and let sit (still covered) 10 minutes.
3. 3
   Uncover rice and fluff with a fork.