I feel it is the sort of milk or curd producing system that makes it grainy. If there is lot of whey while in the curd, then it turns grainy once it's heated. Determining doneness can be bewildering, so I’ve simplified it by providing time parameters to go ahead and https://aminaresidency82470.myparisblog.com/32193465/mutton-biriyani-no-further-a-mystery