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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  • Rice (soaked) 1 kg
  • Knorr chicken soupstock 4
  • Crushed garlic 1 tbsp
  • Rafhan corn oil 1 cup
  • Crushed chili 1 tbsp
  • Knorr chili garlic 2 cups
  • Salt 1 tsp
  • Water 1.6 liter
  • Hot shots (ready) 1 kg
  • Carrot (chopped) 1 cup
  • Capsicum (chopped) 1 cup

method

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  • Heat oil saute garlic, carrot and capsicum
  • Add soaked rice and cook for a minute.
  • Add knorr soupstock with water, stir till soupstock dissolves
  • Add salt and crushed chili, adjust seasoning.
  • Cover the pot and let it cook till done
  • When serving, put hot shots on rice and pour peri peri sauce.

INGREDIENTS

  • Rice (soaked) 1 kg
  • Knorr chicken soupstock 4
  • Crushed garlic 1 tbsp
  • Rafhan corn oil 1 cup
  • Crushed chili 1 tbsp
  • Knorr chili garlic 2 cups
  • Salt 1 tsp
  • Water 1.6 liter
  • Hot shots (ready) 1 kg
  • Carrot (chopped) 1 cup
  • Capsicum (chopped) 1 cup


method

  • Heat oil saute garlic, carrot and capsicum
  • Add soaked rice and cook for a minute.
  • Add knorr soupstock with water, stir till soupstock dissolves
  • Add salt and crushed chili, adjust seasoning.
  • Cover the pot and let it cook till done
  • When serving, put hot shots on rice and pour peri peri sauce.

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