Rinse 2 cups of basmati rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and cook until translucent, about 5 minutes. Then, add 2 cloves of minced garlic and cook for another minute.

Add the rinsed rice to the saucepan, stirring to coat the grains with oil and aromatics. Pour in 4 cups of chicken broth and bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes, or until the grains are tender and the liquid is absorbed.

Remove the saucepan from heat and let it stand, covered, for 5 minutes. This allows the moisture to distribute evenly among the rice grains.

Using a fork, gently fluff the rice to separate the grains. This step helps in achieving a light and fluffy texture.

Serve the rice hot, garnished with fresh parsley and lemon wedges on the side for an added burst of flavor.

Allow the rice to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days.