 | This article needs additional citations for verification. (September 2014) |
 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 are 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