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Champaran meat
| Alternative names | Ahuna, Handi Meat, Batlohi |
|---|---|
| Course | Main dish |
| Place of origin | India |
| Region or state | Champaran, Bihar |
| Serving temperature | Hot |
| Main ingredients | Chicken , Mutton, Indian Spices |
| Ingredients generally used | Ghee, Mustard Oil, Curd, Onions, Ginger, Dried fruit |
| Variations | Many |
| Similar dishes | Mutton Curry, Chicken Curry |
Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,[1][2][3][4][5]a district of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. [1][2][3][5] The mouth of the handi (earthenware pot) is sealed with kneaded flour.[1] [2][3][4] It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.[1][2][3][4][5] The taste and cooking time depend on the quality of meat.[1][2][3][4][5]
References[edit]
- ↑ 1.0 1.1 1.2 1.3 1.4 S, Priyadershini (29 November 2019). "Champaran meat curry now shines as a regional delicacy across Bihar". The Hindu.
- ↑ 2.0 2.1 2.2 2.3 2.4 Pioneer, The (13 February 2018). "Champaran's Mutton Handi picks up local delight in Capital City". The Pioneer.
- ↑ 3.0 3.1 3.2 3.3 3.4 "मटकी वाले मटन में क्या है ख़ास?". BBC News. 18 May 2017.
- ↑ 4.0 4.1 4.2 4.3 "Street Food ज़ायकाः आफताब और राजेश हज़ारों साल पुराने तरीके से मिट्टी के बर्तन में पकाते हैं 'अहुना मटन'". News18 India. 27 October 2018.
- ↑ 5.0 5.1 5.2 5.3 Verma, Rahul (24 February 2018). "The elusive Champaran meat!". The Hindu.
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