How would you adjust this if you wanted to use, *brown* basmait rice?
I know I'm going to come off like a hippy-dippy Californian by asking (hey, wait, I am one of those) but brown basmati is so good and the fiber is good for all of us and...yeah. :-)
Recipe question for: One-Skillet Garam Masala Chicken Thighs & Saffron Rice
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