In a saucepan, pour the Basmati rice, alongside the himalayan salt and tumeric, with 300ml of cold water. Pop this on the heat, bringing it to the boil slowly; then dice the onion, and sundried tomatoes. If your olives aren't sliced already, do this now.
Whilst the rice is rising to the boil, heat your olive oil in a frying pan, slowly - you don't want it to burn - and once it starts to shimmer, lightly fry your chopped onion.
Once the onion is fried, pop the sundried tomatoes and olives into the frying pan, leaving them to cook on a very low heat, whilst the rice cooks.
The rice should be cooked within about 10 minutes, but will have a little bit of moisture to it - this is perfect for this dish, so go ahead and pour this into the frying pan alongside the olives, onion, and sundried tomato, to allow the excess moisture to cook off.
After about 5 minutes on a low heat in the frying pan, the rice should have lost its moisture, and be ready to eat. Serve it up in bowls, out of the pan...whatever you feel like!