Brown rice retains the bran layer that is removed in milling white rice. It generally has more fibre when you compare similar rice. The type of rice, the way it is cooked and the amount you serve all affect the comparison.
Try it with the same meal
Serve the rice with the same dal and sabzi on two different days. Compare the cooked helpings and see which texture and cooking time work for your household. If switching completely is awkward, try the new rice in one meal first.
At the shop, check whether the two packs are the same variety and whether either is parboiled. At home, use the same katori to compare the cooked helping you normally eat. If brown rice is harder to find or costs more where you shop, keep that practical difference in your comparison.
Read the blood sugar research with the meal in mind
A study in India compared brown and white rice made from the same variety. That detail matters because other varieties and preparations can behave differently. If you monitor your blood sugar, use your own care plan when making food changes. Dal, rice and curd dinner · Indian brown and white rice trial
Raw vs cooked food weight in Indian nutrition tables
Try a small batch first
Cook enough of the unfamiliar rice for one meal and leave your regular rice on the menu for the rest of the week. Note how long the batch takes and whether your family likes the texture. If you compare nutrition figures, use two cooked entries or two raw entries. A cooked katori can hold a different dry amount depending on how much water the rice takes up.