Saturday, November 24, 2012

Khichra کچھڑا

Khichra is a very delicious dish cooked during the month of Muharram. The history of Khichra going back to shahadat of grandson of Prophet Muhammad (peace be upon him) in the plains of Karbala. When the news of Shahadat of Hazrat Hussain Radiallah anhu reached Madina, a group of people traveled towards Karbala. They saw the bodies of shohda, they started burying shoda-e-Karbal and they put all the food in a large pan including pulses, grains and meat and started cooking. This was known as Khichra or Haleem.
The Khichra is not mashed when done while haleem is mashed to a fine texture. In Khichra meat remains whole but fully tender.

Katle Hussain asal mein marge Yazeed hai
Islam zinda hota hai har karbala ke baad 


  • Mutton/Beef  1 kg (boneless) 
  • Yoghurt 1 cup
  • Onion chopped  3
  • Garlic chopped  1 medium 
  • Ginger chopped  2 inch 
  • Oil  1 cup
  • Green chillies chopped for garnish  2
  • Ginger sticks for garnish  3 teaspoon
  • Lemon wedges for garnish  
  • Fresh coriander leaves chopped for garnish
  • Fresh mint leaves chopped for garnish 
  • Dal chana   1/2 cup
  • Dal masoor (red lentil)  1/2 cup
  • Dal mash   1/2 cup
  • Wheat  1/2 cup
  • Barley  1/2 cup
  • Salt  to taste
  • Red chilli powder  1 teaspoon
  • Haldi powder  1/2 teaspoon
  • Coriander powder  1 teaspoon
  • Cumin powder  1 teaspoon
  • Garam masala  1 teaspoon


  • Thoroughly wash pulses and grains.
  • Take washed pulses and grains in a pan, add 8-10 glass of water and cook on low flame till tender (2-3 hours).
  • In another pan, fry onion in oil till golden brown .
  • Add ginger, garlic fry for 2 minutes then add spices, yoghurt and meat, fry for 5 more minutes.
  • Now add 2 glass of water and continue to cook on low flame till tender.
  • When meat is fully tender transfer the content of pulses and grains pan to meat pan.
  • Mix well and continue to cook till thick.
  • Delicious Khichra is ready.
  • Serve hot with garnish.