Khichra or Khichda 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. It is the meat-based variant of Khichdi, a rice dish from the Indian subcontinent. In Pakistan, beef Haleem and Khichra is sold as street food in most cities throughout the year.
Cultural and Religious Significance
Muharram is a sacred month in Islam, marking the beginning of the Islamic New Year. It is also a period of mourning, particularly for Shia Muslims, who commemorate the martyrdom of Husayn ibn Ali, the grandson of Prophet Muhammad, at the Battle of Karbala. Ashura, the 10th day of Muharram, is the culmination of this mourning period.
During Muharram, it is common to prepare and share large quantities of food with family, friends, and the less fortunate. Khichra is often made in large pots and distributed among the community, symbolizing unity, charity, and remembrance. The dish’s hearty nature makes it ideal for communal meals, providing sustenance and comfort.
Ingredients
For the Meat:
- 500 grams boneless beef or mutton, cut into small pieces
- 1 large onion, thinly sliced
- 2 tablespoons ginger-garlic paste
- 1 cup plain yogurt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala powder
- Salt to taste
- 4 tablespoons oil or ghee
For the Lentils and Rice:
- 1 cup rice
- 1/2 cup split Bengal gram (chana dal)
- 1/2 cup split green gram (moong dal)
- 1/2 cup red lentils (masoor dal)
- 1/4 cup split black gram (urad dal)
- 1/4 cup pearl barley
- Water for soaking and cooking
For Garnish:
- 1 large onion, thinly sliced and fried until golden brown
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- Lemon wedges
- Green chilies, sliced
Directions
Preparing the Meat
Marinate the Meat:
In a large bowl, mix the meat with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Let it marinate for at least 2 hours or overnight in the refrigerator.
Cook the Meat:
Heat oil or ghee in a large pot or pressure cooker.
Add the sliced onions and sauté until golden brown.
Add the marinated meat and cook on high heat for about 10 minutes, stirring frequently.
Reduce the heat, cover, and let it cook until the meat is tender. If using a pressure cooker, cook until you hear 3-4 whistles. If using a regular pot, add water as needed and cook until the meat is tender and the oil separates from the masala.
Preparing the Lentils and Rice
Soak the Lentils and Rice:
Rinse all the lentils and rice thoroughly.
Soak them together in water for at least 2 hours.
Cook the Lentils and Rice:
Drain the soaked lentils and rice.
In a large pot, add the soaked lentils, rice, barley, and enough water to cover them. Bring to a boil, then reduce the heat and let it simmer until everything is cooked and soft. This may take about 45 minutes to 1 hour.
Once cooked, mash the mixture slightly to create a thick, porridge-like consistency.
Combining Everything:
Mix Meat and Lentil-Rice Mixture:
Add the cooked meat along with its gravy to the pot of lentils and rice.
Mix well and cook on low heat for another 20-30 minutes, stirring occasionally. Adjust the consistency by adding water if needed. The khichra should be thick but not too dry.
Add Final Seasoning:
Add garam masala powder and adjust the salt to taste.
Mix well and cook for an additional 5 minutes.
Preparing the Lentils and Rice
Garnish:
Top the khichra with fried onions, chopped coriander, and mint leaves.
Serve hot with lemon wedges and sliced green chilies on the side.
Conclusion:
Khichra is more than just a dish; it is a symbol of community, tradition, and remembrance during Muharram. Its preparation and sharing embody the values of charity and solidarity, making it an integral part of the cultural and religious fabric of the occasion.
Enjoy!Â
