Hyderabadi Khichda

Hyderabadi Khichda

Hyderabadi Khichda

I am not sure how many of us are aware of the dish “Khichda”. This is very famous delicacy in Hyderabad and mostly prepared during Eid. This is also known as Haleem in Pakistan and is a very famous dish. Here in the Middle East, we have lots of Pakistani restaurants where they servce the authentic Haleem.

It is a combination of mixed lentils and meat. You can either eat it as a main meal or eat with a combination of rice or naan or bread or chappati. But this a very filling dish on its own and I’m sure once you taste Khichda you are going to ask for more and more. There are different variations of making Khicda out of this one variation is what I have mentioned below. The authentic receipe is normally prepared with broken wheat but as I did not have it I have used the white Bulgur or also known as Dalia in India.


1 Kg mutton
3/4 cup of Broken wheat (Lapsi)
4-5 – tbsp Chana dal (Split Bengal gram)
3-4 – tbsp Urad dal (split black gram skinless)
3-4 – tbsp Moong dal (spil green gram skinless)
1/2 cup – Yoghurt / Curd
1 medium sized chopped tomato
1 onion finely chopped (+1 onion finely sliced for garnish)
1 tbsp – ginger paste
1 tbsp – garlic paste
1 tbsp – red chilly powder (or as per taste)
1 tsp – turmeric powder
1 tbsp – Coriander powder
1 tsp – cumin powder
2-3 tbsp – Ghee or Oil
Water as required
Salt to taste
1/2 cup of milk
1/2 tsp Garam masala
1 cup coriander leaves (for garnish)
2-3 cloves
1/2 inch cinnamon stick
2 cardamom pods
3-4 black pepper
1 tbsp chopped garlic (for garnish)
Handful of curry leaves
2-3 sprigs of mint leaves
2-3 chopped green chillies (optional)


  • Soak all the lentils overnight or for atleast 3-4 hours in water. The water should be double the quantity of the lentils.
  • Slice finely the onion and deep fry till brown in colour. Keep it separate.
  • Marinate the mutton with curd, salt and 1/2 tsp of turmeric and keep it aside for 2 hours or refigerate it.
  • Meanwhile in a pressure cooker, add ghee or oil and heat it.
  • Once hot add all the whole garam masala. Once it starts popping add in the ginger garlic paste.
  • Once the paste is almost brown in colour add the onion and tomatoes and fry it nicely.
  • When the tomatoes soften, add the turmeric, coriander, cumin, and chilly powder and fry it for almost 2-3 minutes or till you get the nice aroma of the masala.
  • Add the marinated mutton and mix well for about 5-6 minutes or till you start seeing the oil leaving the mixture.
  • Next add in the soaked and cleaned lentils and mix it nicely.
  • Add water. The water should cover the whole mixture and it should be atleast 3-4 inches above.
  • Add salt to taste and cover and cook till 5-6 whisltes.
  • Let it cool. Open the cooker and mash the whole mixuture nicely.
  • Add the milk and heat for another 5-7 minutes.
  • Heat 1 tbsp of ghee and once hot add the garlic and curry leaves. Fry it almost golden. Do not fry it too dark or you will have a bad taste of burnt garlic.

Serving the Khicda:
Ladle the khichda in a bowl. Sprinkle the cumin and garam masala powder.
Pour some of the fried garlic and curry leaves.
Garnish it with chopped mint and corriander leaves and fried onions and some chopped green chilly and some lemon wedges beside it.

You can always cook the lentils separetely adding some salt and cook till done.
Cook the mutton as above. And finally mix the lentils with the mutton and mix it nicely.
Make sure the lentils are cooked and also add enough water.

I hope you prepare this and send me the feedback. Enjoy!!!


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