Khichra
Khichra
|
|
| Type | Stew |
|---|---|
| Place of origin | India, Pakistan and Bangladesh |
| Main ingredients | Meat, lentils, spices |
| Variations | Beef khichra, chicken khichra, mutton khicra |
| High calory kcal | |
 |
|
Khichra or Khichda (Urdu: کھچڑا) is a variation of the dish Haleem, popular with Muslims of South Asia and North India, especially Lucknow. 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. It is the meat based variant of the Indian rice dish called Khichdi.
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 imambara, 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 imambara 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 sub continent. Travellers took this dish to other parts of South Asia, where it further acquired a local flavor.
...
Wikipedia