Biryanis de Riz aux Épices de Kédougou

Method

1. Rinse rice until water runs clear. Soak for 30 minutes, then drain.
2. In a pot, heat oil and sauté onions until golden. Add garlic and ginger, cook 2 minutes.
3. Add chicken, cinnamon, cloves, and cook until browned. Stir in tomato puree.
4. Pour in broth, bring to a boil, add rice, cover, and simmer 15-20 minutes.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.