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Rajiv Ranjan Kumar, the owner of BR Champaran Meat House explains that Mutton Handi, also known as Ahuna, Handi Meat, or Batloi, is cooked using coal rather than a stove, tandoor, or gas
The process begins with washing 1 kg of mutton and marinating it with salt, onions, oil, and a special blend of spices.
If you have ever tasted the famous Mutton Handi of Champaran district in Bihar and wish to enjoy it in Dehradun, the capital of Uttarakhand, you can visit Darshan Lal Chowk. BR Champaran Meat House offers not only delicious Mutton Handi but also Chicken Handi and Handi Fish. A kilogram of Mutton Handi here costs Rs 1,400, attracting food lovers from far and wide.
A Taste That Left a Lasting Impression
Rajiv Ranjan Kumar, the owner of BR Champaran Meat House, told Local18 that he hails from Chhapra in Bihar’s Saran district. As a student, he frequently ate Champaran Handi Meat and became captivated by its taste. When he moved to a hostel, he craved the dish and decided to recreate it himself.
His cooking skills impressed everyone, and the dish became a favourite among his friends. Later, when his sister moved to Dehradun and he started preparing for the National Defence Academy, he decided to pursue his passion for food. Leaving his job behind, he opened a small restaurant, naming it ‘BR Champaran Meat House’.
How Is Mutton Handi Prepared?
Rajiv explains that Mutton Handi, also known as Ahuna, Handi Meat, or Batloi, is cooked using coal rather than a stove, tandoor, or gas.
The process begins with washing 1 kg of mutton and marinating it with salt, onions, oil, and a special blend of spices; without adding water. The mixture is then placed in a sealed earthen pot and left to cook on a low flame.
After about 1 to 1.5 hours, the flour seal on the handi’s lid breaks naturally, indicating that the dish is ready to be served.
- Location :
Dehradun, India, India
