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Type Stew
Place of origin India and Pakistan
Main ingredients Meat, lentils, spices
Cookbook:Khichra  Khichra

Khichra or Khichda (Urdu: کھچڑا‎) is a variation of the dish Haleem, popular with Muslims of South Asia, particularly during Ramadaan. It is made up of beef, lentils and spices, slowly cooked to a thick paste.[1]

Haleem and Khichra[edit]

In South Asia, both Haleem and Khichra are made with same ingredients. Haleem is cooked until the meat blends with the lentils. While in Khichra chunks of meat remains as cubes.[2] [3][4]

Khichra and Khichri[edit]

Khichra is similar to Haleem and is a meat dish. While Khichri is a vegetarian dish with rice and pulses or lentils.

See also[edit]


  1. ^ The slow-cooked goodness of Haleem
  2. ^ [1]
  3. ^ [2]
  4. ^ [3]