The curiosity around the Bihari dish that has been recently garnering attention on restaurant menus (in New York too), is validated when we dig into a pop-up menu by Delhi’s Comorin at Jolie’s in Worli. Chef Manish Mehrotra from Bihar shares a handy guide to cook Bihari Champaran mutton in an earthen pot
Updated On: 2023-04-30 11:50 AM IST
Compiled by : E A
In the interiors, it begins by prepping the empty clay handi or ahuna and placing it on a coal fire for a few minutes to make it non-porous and leak-proof. Photo Courtesy: iStock
The meat marinade includes a garlic pod, sliced onions and whole spices. It is mixed with mustard oil and given a thorough mix and transferred into a clay pot. Photo Courtesy: Shadab Khan
In this slow cooking process, the pot has to be sealed to create pressure. A dough strip is folded around the lining of the lid. The pot is then placed on burning coal. Photo Courtesy: Shadab Khan
The pot is given a shake to ensure the ingredients at the bottom of the pot are not overcooked. Photo Courtesy: Shadab Khan
The dish is cooked slowly for 30-40 minutes. After the cooking is over, remove the dough covering to unearth the earthy fragrance of soft mutton and serve it with litti. Photo Courtesy: Shadab Khan
