i am relatively new to brown basmati. i learned a few dozen ways to cook its white equivalent, but now prefer the whole-grain nutrition and flavor of the brown. some research on the intranational-websynets yielded about five basic approaches to cooking brown basmati; i tested them all and took notes. what lies revealed below is my personal, tested distillation of that mess of self-conflicting wisdom, with a technique stolen from the Indian cuisines:

2 cups brown basmati rice
4-1/4 cups liquid-phase dihydrogen oxide
2-3 tablespoons cold pressed extra virgin olive oil or ghee (to taste)
1 teaspoon salt

rinse the rice of any excess starch in a strainer until water runs clear and allow to drip-dry a few minutes.
heat oil or ghee in a 2-qt pot over hight heat.
sautee rice in oil for a few minutes, stirring constantly, until a distinct and pleasant aroma of roasted nuts develops.
add the water and salt. bring to the bare beginnings of a boil.
cover snugly, lower heat to pianissimo possibile and allow to cook for 45-55 minutes. DO NOT REMOVE LID.

allow to stand for another 15 minutes, also without removing the lid.
fluff rice with a fork to loosen the grains before serving.

serves 4-6. refrigerate and reheat for up to ten days.