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    Prepare The Delicious Champaran Meat With These Easy Steps

    1 week ago

    Champaran Meat, also referred to as Ahuna Meat, Handi Meat, or Batlohi, is a rustic and classic dish that originates in the Champaran district of the state of Bihar, India. The dish has found its place as a local symbol of food in the region, loved for its rich, smoky flavours and unusual preparation process of slow-cooking sealed in earthen pots. With time, it has crossed regional boundaries and is now well-liked in urban cities such as Delhi, Mumbai, Bangalore, Kolkata, and Pune, where food enthusiasts are keen to relish its earthy authenticity.

    ALSO READ: Lalu Prasad Yadav Birthday: When The RJD Chief Taught Champaran Meat Recipe To Rahul Gandhi — Watch

    Essentially, Champaran meat is a slow-cooked one-pot dish prepared mainly with mutton, although chicken versions can also be tried. The meat is marinated in a strong mix of mustard oil, ghee, ginger-garlic paste, onions, green chillies, and an assortment of freshly ground spices. This mixture gives the meat a pungent, aromatic flavour that intensifies during cooking. It is the special method of cooking that makes Champaran meat different from other Indian meat preparations. The marinated meat is put into a handi or clay pot, and a dough made from wheat flour is used to seal the mouth of the pot. Sealing the pot traps all the moisture and aroma inside and creates a pressure-cooking situation that gently breaks down the meat into tender, juicy goodness.

    Another highlight of the dish is the cooking process over a wood fire. The handi is heated over a low fire, and the meat is left to cook for more than an hour. As it cooks, the handi is gently shaken at regular intervals without opening the seal so that the ingredients blend evenly. This process is what imparted the unique smokiness and intensity of flavour to the dish.

    This dish is spicy, rich, and fragrant, with soft mutton that has soaked in all the flavour of the spices and mustard oil. It goes extremely well with plain rice, chapatis, or litti (another Bihari delicacy). 

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