When you describe quality, you say they are either old or new.
The new ones are hard to deal with. You cant soak them for long, you cant cook them for long. And if you dont give them enough time to get cooked, i.e. If you put them on dum before they are 2/3rd done, they will end up just like that. Even If you put your pulao on dum again, uncooked grains are gonna stay.
You put them on dum before time. That is where you went wrong.