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Type Stew
Place of origin India, Pakistan and Bangladesh
Main ingredients Meat, lentils, spices
Variations Beef khichra, chicken khichra, mutton khicra
Food energy
(per serving)
High calory kcal
Cookbook: Khichra  Media: Khichra

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

Daleem and khichra[edit]

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

Khichra and khichri[edit]

Khichuri, a bangali dish
Korai Khichuri, a bangali dish

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". The Times of India. Retrieved 28 November 2014. 
  2. ^ Nidhi Raizada. "It's Indian Everyday: Difference between Khichri, Khichra and Daleem". Retrieved 28 November 2014. 
  3. ^ [1]