This is a wholesome, nutritious and easy to make delicious Hyderabadi dish. It is a complete one pot meal in itself. Traditionally , Khichra is made of wheat, meat (usually mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. This daylong slow cooking results in a dish which is a paste, in which the taste of the spices and meat blend with the wheat, but the meat remains in the form of chunks.Its a classic variation of the signature dish ” Haleem ” that hyderabad is famous for , along with the Hyderabadi Biryani.Haleem has a thick soup like consistency whereas Kitchda still has chunks of meat after being cooked. Haleem or khitchda are specially prepared during Ramadan month. Its also sold as a breakfast snack in bazaars all year round. Nutritionally , its packed with carbs and proteins , a one course , filling , delicious meal! There are different versions of the Khitchra, this is mine where I have made small changes like adding the curds and the pudina.