Tumeric is the ingredient that gives the US version of “yellow rice” most of the yellow.
Saffron gives a slight tinge, much taste, but not much color.
Much of the nasty taste, and odor, IMHO, is due to Cumin, which you either like, or you don’t like.
I am ready, and happy, to be corrected by folks who come from the Indian sub-continent, or from around there, who have more knowledge of spices and herbs than I.
When referring to “nasty taste” in my previous post, I am referring to the taste of generic “curry”, and not yellow rice. Yes, my Indian friends, I know that there are a multitude of curries, (and I like many, but not all, of them), and that practically none of them are at all similar to what most Americans think of as “curry”.