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  1. Laila Xtra Long Basmati Rice 5 kg- Perfect for Pulao or Biryani

    Laila Xtra Long Basmati Rice 5 kg- Perfect for Pulao or Biryani.

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  2. Laila Brown Basmati Rice 1kg - Ideal For Biryani & Pulao, Premium Quality Rice

    PERFECT MATCH FOR BIRYANI OR PULAO: This brown basmati rice with long grains is ideal for pulao or biryani. This aromatic brown basmati rice is a popular rice variety known for its delectable flavour and long, slender length.

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  3. Laila Basmati Rice 10Kg, Aromatic Rice Basmati-Style, 10kg Basmati Rice Long Gra

    This 100% pure long grain rice is aged to perfection, enhancing its delicate aroma, delicious taste, and slender, elongated grains. Ideal for a variety of recipes such as Biryani, Pilaf, and Pulao, this aromatic rice is celebrated for its pearlescent white grains that cook perfectly without sticking together.

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  4. Laila Golden Sella Basmati Rice 5kg

    With its long, slender grains, this Basmati Rice is perfect for creating a variety of dishes, from the classic biryani to a myriad of other Asian-inspired delicacies.

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  5. Laila Gold Superior Longer Basmati Rice 5Kg. Extra Long Basmati Rice with Aroma

    Experience the delectable taste and excellent quality of Laila's Longer Basmati Rice 5kg. Its nutty and floral scents will surely satisfy your appetite. Preparing the Laila Rice Basmati-Style is simple and easy.

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  6. Laila Extra Long Grain Basmati Rice 1-2-5Kg Gluten-Free, Aromatic & Fragrant UK

    SELECT YOUR PACK FROM VARIATION BEFORE ORDER.

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  7. Laila Basmati Rice - Perfect for Rice Dishes

    Laila Basmati Rice1kg. Aged to Perfection, Original Basmati with a delicate aroma and delicious taste, Perfect for all rice dishes, Love Laila Naturally, Suitable for vegetarians.

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  8. Laila Rice Extra Long Grain 5Kg Gluten Free White Basmati Aroma Fragrant Diet

    Ideal for a variety of dishes including Biryani, Pilaf, or Polo, Laila Basmati rice is celebrated for its pearlescent white grains that cook to perfection, remaining separate and fluffy without sticking together.

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