- 75g brown basmati rice
- 2 beetroot
- 1 onion
- 1 garlic clove
- A thumb of ginger
- 1 tsp turmeric
- 1 tsp garam masala
- 100g baby leaf spinach
- 2 skinless, boneless chicken breasts
- 2 tsp cumin seeds
- 1 orange
- 150ml + 150ml + 100ml boiling water
- Sea salt
- 2 tbsp cold water
- Freshly ground pepper
- 1 tbsp olive oil
- Pan with lid
- Food processor (optional)
- Grater (optional)
- A couple of deep frying pans or woks with lids
Rinse the rice under cold water. Tip it into a small pan. Scrub, peel and coarsely grate the beetroot. Add it to the rice.
Pour 150ml boiling water into the pan. Add a pinch of salt and cover. Bring to the boil. Turn the heat right down. Simmer the beetroot and rice for 20-25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins to finish cooking the beetroot and rice.
Peel and finely chop the onion, garlic and ginger. Pop the onion in a deep frying pan or wok with 2 tbsp cold water. Season. Gently cook over a low heat for 5-6 mins till soft. Stir often. If it looks like it’s going to catch and burn, add a bit more water. Stir the garlic and ginger into the onion. Add 1 tsp each of the turmeric and garam masala. Cook and stir for 1 min till the pan smells aromatic.
Add the spinach to the pan with 150ml boiling water. Cook and stir for 5 mins till it has wilted. Tip it into a food processor and blitz a few times to make a thick sauce. If you don’t have a processor, drain the spinach well and finely chop, then pop in a bowl and stir in another 150ml boiling water. Set aside.
Slice the chicken breasts in half horizontally to make 4 thin flat steaks. Warm 1 tbsp olive oil in the pan you made the spinach sauce in (wipe it clean first). Add the chicken. Fry for 3-4 mins. Flip and fry for another 3-4 mins.
Add the spinach sauce to the chicken with another 100ml boiling water. Keep the heat medium-low and gently cook the sauce and chicken together for 5 mins till the chicken is cooked through. Take off the heat. Cover. Set aside.
Measure out 2 tsp of the cumin seeds. Toast them in a deep frying pan or wok for 1-2 mins till the seeds pop and smell fragrant.
Add the cumin seeds to the beetroot and rice. Finely grate in the orange zest. Add a squeeze of orange juice. Stir and taste – season with a little salt, pepper or more orange juice if it needs it. Serve the beetroot rice with the chicken saag.