Khichra information

Khichra
	Khichra
Type	Stew
Place of origin	Indian subcontinent
Associated cuisine	India, Bangladesh, Pakistan
Main ingredients	Meat, lentils, spices
Variations	Beef khichra, chicken khichra, mutton khicra

Khichra or Khichda (Urdu: کھچڑا) is a variation of the dish Haleem, popular with Muslims of the Indian subcontinent. Khichra is cooked all year and particularly at the Ashura of Muharram. It is made using goat meat, beef, lentils and spices, slowly cooked to a thick paste.^[1] It is the meat-based variant of Khichdi, a rice dish from the Indian subcontinent.^[2] In Pakistan, beef Haleem and Khichra is sold as street food in most cities throughout the year.^[3]^[4]

^ "The slow-cooked goodness of Haleem". The Times of India. Retrieved 28 November 2014.
^ Dalal, Tarla (1 January 2007). The Complete Gujarati Cook Book (1st ed.). Mumbai: Sanjay & Co. ISBN 978-8186469453.
^ Karachi Food Street
^ Food for thought: Haleem by any other name

[1] "The slow-cooked goodness of Haleem". The Times of India. Retrieved 28 November 2014.

[dalal-2] Dalal, Tarla (1 January 2007). The Complete Gujarati Cook Book (1st ed.). Mumbai: Sanjay & Co. ISBN 978-8186469453.

[3] Karachi Food Street

[4] Food for thought: Haleem by any other name

Khichra information

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