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 ½ kg
  • Zeera 1 tbsp
  • soupstock 20 gm
  • Oil 2 tbsp
  • Water 850 ml

method

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  • Soak rice for 20 min
  • Heat oil and fry zeera
  • Add knorr soupstock and water
  • When water boils, add the rice
  • Cover and cook till all water dries up
  • Put on dum.

INGREDIENTS

  • Rice ½ kg
  • Zeera 1 tbsp
  • soupstock 20 gm
  • Oil 2 tbsp
  • Water 850 ml


method

  • Soak rice for 20 min
  • Heat oil and fry zeera
  • Add knorr soupstock and water
  • When water boils, add the rice
  • Cover and cook till all water dries up
  • Put on dum.

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