Khitchda / Chicken Haleem

Khitchda / Chicken Haleem

By NamakShamak
  • Serves: 5 - 6
  • Prep Time: 30 Minute
  • Cooking: 45 Minute
  • Calories:




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.

Ingredients

Directions

  1. Soak the dals for atleast 1 hour. Soak the broken wheat separately. In a bowl Mix the chicken, curd, the masala, the pudina leaves, the coriander leaves, salt and garam masala and marinate for atleast 1 hour.
  2. Slice the Onions length wise and deep fry them in oil till they become golden brown and crisp. Remove and keep aside.
  3. In a pressure cooker, heat the oil. Add the marinated masala and fry till oil separates. Then add the dals and the broken wheat. Mix together. Keep some fried onions for garnish and add the rest of the onions. Pour in 2 cups of water and pressure coo
  4. Serve garnished with fried Onions. Khitchra can be eaten by itself or with chapati and roti.
  5. This is a very versatile dish, vegetables like Pumpkin, brinjal, beans, peas etc can be added instead of chicken for a vegetarian version. Just take 2 whistles only as the veggies cook faster.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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