House of Knorr Recipes
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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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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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  • (For Minced Meat)
  • Minced meat 250 gm
  • Onions 1 pc (medium)
  • Ginger & garlic paste 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Tomatoes 3 pcs (medium)
  • Cooking oil ¼ cup
  • Red chilli powder 1 teaspoon
  • Turmeric ¼ tablespoon
  • Garam masala ½ teaspoon
  • Yogurt ½ cup
  • (For Daal)
  • Sabat masoor daal 150 gm
  • Cooking oil ¼ cup
  • Cumin 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Knorr Chicken soupstock 1 soupstock
  • Ginger & garlic paste 1 teaspoon
  • (For Rice)
  • Rice 500 gm
  • Cooking oil 1 tablespoon
  • Garam masala 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Water 800 mg
  • Green chillies, mint leaves, coriander

method

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  • (To make minced meat)
  • Heat oil and fry the onions.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Add the minced meat and cook for 5 minutes.
  • Add the tomatoes and all the spices and properly cook the meat.
  • Add the yogurt and Knorr Chicken soupstock and cook until the water evaporates.
  • (To make daal)
  • Heat oil and fry the cumin.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Then add Knorr Chicken soupstock, red chilli powder and ½ cup of water and cook well.
  • Once the water evaporates, turn off the heat.
  • (To make rice)
  • Heat oil and add the green chillies, garam masala and water.
  • Once the water comes to a boil.
  • Add the Knorr Chicken soupstock and soaked rice.
  • Cook until the water evaporates.
  • Now put layers of rice, minced meat and daal in a deep pan.
  • Garnish with coriander and mint leaves.
  • Allow to simmer on low heat for 10 minutes. Serve hot.
  • Now put layers of rice, minced meat and daal in a deep pan and garnish with coriander and mint leaves. Allow to simmer on low heat for 10 minutes. Serve hot.

INGREDIENTS

  • (For Minced Meat)
  • Minced meat 250 gm
  • Onions 1 pc (medium)
  • Ginger & garlic paste 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Tomatoes 3 pcs (medium)
  • Cooking oil ¼ cup
  • Red chilli powder 1 teaspoon
  • Turmeric ¼ tablespoon
  • Garam masala ½ teaspoon
  • Yogurt ½ cup
  • (For Daal)
  • Sabat masoor daal 150 gm
  • Cooking oil ¼ cup
  • Cumin 1 tablespoon
  • Red chilli powder 1 teaspoon
  • Knorr Chicken soupstock 1 soupstock
  • Ginger & garlic paste 1 teaspoon
  • (For Rice)
  • Rice 500 gm
  • Cooking oil 1 tablespoon
  • Garam masala 1 tablespoon
  • Knorr Chicken soupstock 1 soupstock
  • Water 800 mg
  • Green chillies, mint leaves, coriander


method

  • (To make minced meat)
  • Heat oil and fry the onions.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Add the minced meat and cook for 5 minutes.
  • Add the tomatoes and all the spices and properly cook the meat.
  • Add the yogurt and Knorr Chicken soupstock and cook until the water evaporates.
  • (To make daal)
  • Heat oil and fry the cumin.
  • Add ginger & garlic paste and fry for a further two minutes.
  • Then add Knorr Chicken soupstock, red chilli powder and ½ cup of water and cook well.
  • Once the water evaporates, turn off the heat.
  • (To make rice)
  • Heat oil and add the green chillies, garam masala and water.
  • Once the water comes to a boil.
  • Add the Knorr Chicken soupstock and soaked rice.
  • Cook until the water evaporates.
  • Now put layers of rice, minced meat and daal in a deep pan.
  • Garnish with coriander and mint leaves.
  • Allow to simmer on low heat for 10 minutes. Serve hot.
  • Now put layers of rice, minced meat and daal in a deep pan and garnish with coriander and mint leaves. Allow to simmer on low heat for 10 minutes. Serve hot.

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