Kema Biryani is a quintessential Indian-Pakistani sub-continental rice based dish which is made with excellent quality Laila Basmati Rice with the addition of a separately cooked meat, seafood or vegetable curry. Here's how we make ours…
Prep Time

15 mins mins

Cook Time

30 mins mins

Total Time

45 mins mins




  • ½ cup Laila Basmati Rice
  • 1 kg Mince
  • 2 onions (sliced)
  • ½ cup dry plums
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp all spice powder
  • ½ tbsp back cumin seed
  • 2 bay leaves
  • 2 tbsp red chili powder
  • 2 tbsp cloves
  • 2 tbsp green cardamoms
  • 2 cinnamon sticks
  • 5-6 tomatoes
  • 2 tbsp Laila ginger-garlic paste
  • 5-6 fresh chillies
  • ½ bunch fresh coriander (chopped)
  • ½ bunch fresh mint (chopped)
  • ½ cup clarified butter or oil
  • ½ tsp yellow food colour (mixed in 2 tbsp milk)
  • salt to taste


  • Begin by boiling the rice with the salt and black cumin. Do not over boil or cook the rice completely. Wait until it is just undercooked. Drain the rice and set it aside.
  • In a separate pan, heat some oil and sauté the onions until they become a golden brown colour.
  • Once this is done, you can add the cloves, cinnamon, cardamom and bay leaves. Mix all these ingredients completely and then add the garlic- ginger paste. Once these have been mixed, add the mince and then sauté until browned.
  • Once this is done, add the cumin powder, all spice powder, coriander powder, red chilli powder, tomatoes and plums and let this cook on a low flame.
  • Place the cooked mince in a large pan and garnish it with green chillies, chopped coriander and mint. Spread the rice on top of it and add the yellow food colour. Once this is done, finish cooking the rice by steaming it. Do this by covering the pan with a wet tea towel and placing the lid on top. Do this over a low heat for 15 minutes.
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