Khichra

Khichra (Urdu: کھچڑا ), is a variation of the dish, Haleem, and is extremely popular in Pakistan and among Muslims in India.

Khichra is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. The day long slow cooking results in a dish which is a paste, in which the taste of the spices and meat blend with the wheat.

Khichra is an extremely popular dish in Pakistan and it is sold as snack food in bazaars all year around. It is also a special dish prepared during Ramadan and Moharram months of Muslim Hijri calendar and is cooked all night throughout Pakistan. Khichra is very popular amongst Indian Muslims throughout the world, especially during Ramadan.

The main difference between Haleem and Khichra is that Haleem is cooked until the meat blends with the lentils, so it becomes more like a thick soup, while Khichra is not blended and so you are able to see and taste the chunks of meat.

Haleem is a thick Persian high calorie dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies in other regions, it always includes wheat, lentils and beef.

See also

* Haleem
* Khichri

External links

* [http://www.desicookbook.com/recipe.aspx?recipe=17 Khichra recipe]