A regional rice dish

Recipe by mubeen basha of tamil nadu,cbe, IN

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

Ingredients vegetarian 2 servings

    • 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


    Gani Ahmed Shaikh

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


    An excellent receipe