BUY BROWN BASMATI RICE RECIPES

Steps:

• First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes.
• Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1).
• Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking.
• When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing.
• If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!

Steps:

• First cook the brown rice in the microwave as mentioned before, add 200 ml of rice to 500 ml of water + salt, and cook for 15 minutes in the microwave. Add 1 star anise to the rice so that it is fragrant when cooked, discard it after the rice is cooked. We start on the stovetop in a pan, with Ghee, followed by whole garam masala (1 Bay leaf, 1 small bark for cinnamon, 1 Clove, 3 green cardamoms + 1 black cardamom - this is a must) then add 2 sliced red onions (called Spanish onions in Australia), adding salt for faster cooking (thanks Vahchef ;) ) followed by 2 slit green chillies. Once the onions are browned, add ginger garlic paste, and cook them for half minute. Then add tomato puree (this is made by using 1 diced tomato + 1/2 cup water mixed with 2 teaspoons of Italian tomato paste quickly blended in a mixer - the Italian tomato paste is available abroad in all grocery stores abroad called "Tomato Paste" located near the Pastas... ) This tomato paste gives a beautiful red colour to the gravy and also gives nice body (thickness) to the sauce. Then along with the tomatoes add a bunch of coriander and mint leaves (quickly blended) in a mixer (not a paste, just finely chopped) and also add chilli powder, coriander powder, cumin powder and fresh ground garam masala powder (made from 5 green cardamoms, 1 clove and 1 cinnamon stick). We also like to add here the "Bombay Biryani Masala" from Shan, which is available in the Indian food store and finally add Salt to taste. When the masala is cooked (takes about 5-10 minutes), add diced chicken (cut from 1 large chicken breast) and mix well, and cook till the meat is cooked well (15-20 minutes). Optionally, add some green peas to the masala to balance the spiciness with a hint of sweetness and it is a twist to the usual Biryani. Meanwhile the brown rice will be done, let it sit for 5 minutes outside the oven to let the excess moisture dry out (this removes any sweetness from moist rice, since our dish is spicy) Then mix the rice with the masala, and cook for about 5 minutes, and then let the mixture sit for about 5 minutes. Serve while hot with papad and with a nice vegetable salad. Hope you enjoy it!