I do think it's the sort of milk or curd producing process that makes it grainy. If there is lots of whey during the curd, then it turns grainy when it is actually heated.-When masking the pot for steaming, utilize a damp kitchen area fabric as opposed to dry to offer added moisture.Up coming wash mutton and drain drinking water comprehensively. Ma
You’ll come across variants of Biryani all over the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. There are actually two key forms – a person where by the protein and/or veggies are cooked combined through the entire rice, and the other Variation known as Hyderabad-style biryani in India where meat and rice are layer
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