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{{about|Khichra||Khichdi (disambiguation)}}
{{more citations needed|date=September 2014}}
{{Infobox food
| name = Khichra
| image = Khichra.JPG
| image_size = 245px
| caption = Khichra
| alternate_name =
| country = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| region =
| creator =
| course =
| type = [[Stew]]
| served =
| main_ingredient = [[Meat]], [[lentil]]s, [[spice]]s
| variations = Beef khichra, chicken khichra, mutton khicra
| calories =
| other =
}}
'''Khichra''' or '''Khichda''' ({{lang-ur|{{nq|کھچڑا}}}}) is a variation of the dish [[Haleem]], popular with [[Muslim]]s of the [[Indian subcontinent]]. Khichra is cooked all year and particularly at the Ashura of [[Muharram]]. It is made up of [[goat meat]], [[beef]], [[lentil]]s and spices, slowly cooked to a thick paste.<ref>{{cite web|url=http://timesofindia.indiatimes.com/life-style/food/recipes/The-slow-cooked-goodness-of-Haleem/articleshow/38535755.cms|title=The slow-cooked goodness of Haleem|work=The Times of India|access-date=28 November 2014}}</ref> It is the meat based variant of rice dish from the Indian subcontinent called [[Khichdi]].<ref name="dalal">{{cite book|last1=Dalal|first1=Tarla|title=The Complete Gujarati Cook Book|date=1 January 2007|publisher=Sanjay & Co.|location=Mumbai|isbn=978-8186469453|edition=1st}}</ref> In [[Pakistan]], [[beef]] [[Haleem]] and Khichra is sold as [[street food]] in most cities throughout the year.<ref>[https://kazeyez.wordpress.com/2013/05/23/burns-road-the-food-street-of-karachi/ Karachi Food Street]</ref><ref>[https://www.dawn.com/news/511089 Food for thought: Haleem by any other name]</ref>

==Origin==
Khichra and Haleem are basically the similar dishes as meat is grinded in Haleem while meat is in shape of cubes in Khichra.<ref>[http://nidhiraizada.blogspot.ca/2008/10/difference-between-khichri-khichra-and.html Difference between Khichri, Khichra and Haleem]</ref>

The origin of [[Haleem]] lies in the popular Arabian dish known as [[Harees]] (also written as [[Harees|Jareesh]]). According to Shoaib Daniyal, writing in ''[[The Sunday Guardian]]'', the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad. "The version described in his Kitab Al-Tabikh (Book of Recipes), the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day" it reported. Harees was introduced by Arab soldiers of the Hyderabad Nizam's army to the city.<ref name="sunday-guardian.com">{{cite news |title=The history of haleem |url=http://www.sunday-guardian.com/artbeat/the-history-of-haleem-how-a-bland-iftar-dish-from-yemen-got-indianised |newspaper=The Sunday Guardian}}</ref><ref name="articles.timesofindia.indiatimes.com">{{cite news |title=A culinary history of Haleem |url=http://articles.timesofindia.indiatimes.com/2012-08-17/food-reviews/32829098_1_haleem-hyderabadi-dish-madina-hotel |archive-url=https://web.archive.org/web/20130223090919/http://articles.timesofindia.indiatimes.com/2012-08-17/food-reviews/32829098_1_haleem-hyderabadi-dish-madina-hotel |url-status=dead |archive-date=2013-02-23 |newspaper=[[The Times of India]]}}</ref><ref name="islamicfocus.co.za">{{cite web |url=http://www.islamicfocus.co.za/index.php?option=com_content&task=view&id=674&Itemid=24|title=Haleem |author=Ihsaan Abrahams |website=Islamic Focus |access-date=28 November 2014}}</ref>

As per the [[Delhi]] based historian Sohail Hashmi, the ''Khichra'' originated as a famine relief measure in the [[North Indian]] city of [[Lucknow]] while building the Old [[Imambara]] of Lucknow. Due to a famine, the then [[Nawab of Awadh]] commenced the construction of an Imambargah, announcing that anyone who participated in the construction would be given free food. This free food consisted of [[rice]] slowly cooked with [[mutton]] and various [[pulses]], thus becoming rich in [[protein]] and [[carbohydrates]]. This aided a number of famine affected people who would otherwise have died. Once the construction of the Imambargah was completed, the dish continued to get popular and can today be found not just in Lucknow, but a number of cities of the Indian subcontinent. Travellers took this dish to other parts of the Indian subcontinent, where it further acquired a local flavor.<ref name="ndtvravish">{{cite web|last1=Hashmi|first1=Sohail|title=Interview - Ravish Kumar Sohail Hashmi - NDTV Prime 9 September 2016 (The Biryani Controversy)|website=NDTV|publisher=NDTV}}</ref>

==Haleem, Khichra and Khichri==
In the Indian subcontinent, 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.<ref name="Raizada">{{cite web|url=http://nidhiraizada.blogspot.com/2008/10/difference-between-khichri-khichra-and.html|title=It's Indian Everyday: Difference between Khichri, Khichra and Daleem|author=Nidhi Raizada|access-date=28 November 2014}}</ref><ref>{{cite web |url=http://www.desicookbook.com/recipe.aspx?recipe=17 |title=Khichra Recipe - Desi Cookbook |website=www.desicookbook.com |url-status=dead |archive-url=https://web.archive.org/web/20071130063616/http://www.desicookbook.com/recipe.aspx?Recipe=17 |archive-date=2007-11-30}} </ref><ref>{{cite book|last1=Raizada|first1=Nidhi|title=Desi Cook Book|location=Mumbai}}</ref>

[[Khichda|Khichra]] is similar to [[Haleem]] and is a meat dish. While [[Khichdi|Khichri]] is a vegetarian dish with [[rice]] and [[pulses]] or [[lentils]].

==See also==
{{portal|Food}}
* [[Khichdi]]
* [[List of Pakistani soups and stews]]
* [[List of stews]]

==References==
<references/>

{{Pakistani dishes}}
{{Indian Dishes}}

[[Category:Indian meat dishes]]
[[Category:Lentil dishes]]
[[Category:Pakistani meat dishes]]
[[Category:Pakistani soups and stews]]

Khichra - Revision history

UpdateBot at 20:12, 24 March 2022