Khitchda / Chicken Haleem2013-04-25
- Cuisine: Hyderabadi
- Course: Dals and Lentils, Rice / Biryanis
- Skill Level: Low Skill Level
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- Yield : 1
- Servings : 5 / 6
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:35 h
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.
- 1/2 kg Chicken
- 1/4 cup Tuvar dal
- 1/4 cup Moong dal
- 1/4 cup Channa dal
- 1/2 cup Broken wheat (dalia)
- 5 / 6 Onions
- 1 1/2 tsp Namak Shamak
- 1 tsp Garam Masala
- 3 tsp Curd
- 1/2 cup Pudina leaves
- 1/2 cup Coriander leaves
- 1 cup Oil
- For the masala:
- 6 Red chillies
- 1/2 tsp Haldi
- 6 /7 Garlic Cloves
- 1 inch Ginger
- Grind all the ingredients for the masala together.
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.
Slice the Onions length wise and deep fry them in oil till they become golden brown and crisp. Remove and keep aside.
n 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 cook it. Its might take 3 to 4 whistles. Some people like this dish all mashed up. But I preferred it a little grainy where I could see the dals. You can add a little rice to it also.
Serve garnished with fried Onions. Khitchra can be eaten by itself or with chapati and roti.
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.