THE DEFINITIVE GUIDE TO BEEF MIRIYANI

I do think it's the kind of milk or curd producing approach which makes it grainy. When there is wide range of whey during the curd, then it turns grainy once it's heated.The crowning glory is to complete it off that has a drizzle of saffron infused h2o to provide it the signature patches of vivid yellow rice, along with ghee (or melted butter) for