Khichra
|
Khichra | |
| Type | Stew |
|---|---|
| Place of origin | India, Pakistan and Bangladesh |
| Main ingredients | Meat, lentils, spices |
 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]
Haleem and khichra
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]
Khichra and khichri
Khichra is similar to Haleem and is a meat dish. While Khichri is a vegetarian dish with rice and pulses or lentils.
See also
References
- ↑ "The slow-cooked goodness of Haleem". The Times of India. Retrieved 28 November 2014.
- ↑ Nidhi Raizada. "It's Indian Everyday: Difference between Khichri, Khichra and Haleem". Retrieved 28 November 2014.
- ↑
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