Wash, rinse and soak brown rice for at least 5-6 hours or overnight. Drain the water from the rice and reserve the drained water.
Make the Masala Paste: Grind all the ingredients listed under Masala/ spice paste using little water, if needed.
Make the rice: Heat 1tbsp oil in a medium saucepan; add onions and saute until translucent. Then add ginger + garlic paste and cook for 1 minute.
Next add the green/ masala paste, turmeric and tomatoes. Saute till tomatoes soften and the paste doesn't smell raw anymore.
Add brown rice along with 2½-3 cups of reserved water. Bring the mixture to a boil then lower the heat and simmer covered until all the water is absorbed and the rice is completely cooked, about 30-35 minutes. (Amount of water and the cooking time depend on the type of brown rice used, so use package directions).
Let the rice rest for about 5-10 minutes before digging in.