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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Rice 250 gm
  • Potato 200gm
  • Knorr soupstock 20 gm
  • Onion 1 small
  • Ginger 1 tsp
  • Crushed chili 2 tsp
  • Turmeric 1 tsp
  • Oil ¼ cup
  • Coriander powder 1 tsp
  • Fresh coriander and mint 2tbsp
  • Water 600 ml

method

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  • Soak rice for 20 min
  • Heat oil fry slice onion till light brown
  • Add ginger with potato soupstock
  • Now add all seasoning along with water
  • When water boil and potato is half done add soaked rice and knorr soupstock
  • Cover and cook till all water dries up
  • Put it for dum

INGREDIENTS

  • Rice 250 gm
  • Potato 200gm
  • Knorr soupstock 20 gm
  • Onion 1 small
  • Ginger 1 tsp
  • Crushed chili 2 tsp
  • Turmeric 1 tsp
  • Oil ¼ cup
  • Coriander powder 1 tsp
  • Fresh coriander and mint 2tbsp
  • Water 600 ml


method

  • Soak rice for 20 min
  • Heat oil fry slice onion till light brown
  • Add ginger with potato soupstock
  • Now add all seasoning along with water
  • When water boil and potato is half done add soaked rice and knorr soupstock
  • Cover and cook till all water dries up
  • Put it for dum

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