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By: mubeen basha of tamil nadu,cbe, IN

A regional rice dish

Filed in Rice Dishes

Serves 2 people

Other 2 recipes by mubeen basha »

What's Khichda, a concoction of dal, meat and vegetables, in Awadhi cuisine transforms itself into the famed Haleem of Hyderabad. A very tasty dish for the rainy day


  • 1 cup biriyani rice
  • 1 cup equal measure of dals(channa dal, thuvar dal, moong dal, green gram dal(hari moong),red mung dal(lobia),dry buller
  • 2 big onoion(sliced)
  • 5 green chillies(slit)
  • 3 country tomatoes (chopped)
  • 1/3rd tsp cinnamon powder
  • 3 tsps ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp dhania powder
  • 1/2tsp haldi powder
  • 1 fist mint leaves
  • 1 fist corriander leaves
  • 5 cups water
  • salt to taste
  • 1 laddle oil
  • 1 tbsp ghee


  1. Soak the dals for 8 hrs and rice for half an hr to 1 hr 
  2. heat oil in a pressure cooker add the sliced onions & green chillies
  3. add the cinnamon powder followed by ginger garlic paste
  4. When the paste turns golden add chopped tomatoes
  5. Add chilli powder, Dhania powder, Haldi powder & salt
  6. When the mixture becomes pulpy add the coriander leaves
  7. Add water when it begins to boil, add the drained dals & rice
  8. Pressure cook Khichda so that is is slightly overcooked.
  9. Remove from heat, add ghee & thoroughly stir as if you are trying to mash the mixture.
  10. Serve hot with mint chutney

Latest Comments

By Gani Ahmed Shaikh on 5/27/2009 4:58:00 AM

This dish is enjoyed during the month of Ramazan, it is full of vitamins and protiens.

By Sailee on 3/18/2007 2:26:00 PM

An excellent receipe


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