I do think it can be the type of milk or curd making approach that makes it grainy. When there is great deal of whey within the curd, then it turns grainy the moment it's heated. 1. Soak 1 cup (two hundred grams) aged basmati rice in a sizable bowl https://cesarkjcrf.dbblog.net/5441065/mutton-biriyani-no-further-a-mystery