the yellow is from saffron (or tumeric - which is often referred to as "poor man's saffron").
you can just make rice however you are used to making it, using basmatti rice (it tastes better), and add in some soaked saffron or a pinch of tumeric while cooking. that's the simplest method.
i like to make a more "spicy" version sometimes - i start by frying an onion, add garlic, then add the spices (tumeric, cumin, hot pepper), turn around for a few second then add rice, turn around in the oil for a few seconds, and then add stock (2.5 cups stock to each cup of rice.), and about 1 tsp salt (if stock doesn't have salt) bring to a boil and then simmer till water is absorbed. sprinkle with chopped fresh parsley or coriander. sometimes i add raisins to the mixture, sometimes peas...
