While the onion cooks, rinse the rice and drain thoroughly. Add the rinsed rice, chicken broth, fennel, coriander, turmeric, salt, and pepper to a 1-1/2-quart saucepan. Stir and bring to a boil. Add the sautéed onion and garlic, stir, and bring to a boil.
Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and allow to rest for 10 minutes or until the rice absorbs all of the liquid.