Holi 2026 : Festival of Colors Rejoice of Taste! Homemade Bihari style ‘Champaran Mutton’ for Holi

• Holi festival is near.
• If you say festival, then there will be a feast at home.
• This year, make and eat Zanjani Champaran Mutton at home with Goda.

Holi is a festival of colours, joy and delicacies. On this day, every house has a train of various sweet and spicy dishes. But for non-veg lovers, the real fun of Holi is not complete without mutton. Many people prepare mutton in different ways, but have you ever tasted the traditional Champaran style mutton of Bihar?

Don’t like to eat vegetables? Then make at home ‘Palakchi Chapati’, attractive in color and nutritious for health

This recipe is specially cooked in ‘handi’, on low flame. The aroma of spices, the taste of mustard oil and the soft texture of the mutton make this dish very special. Try making Bihari style champaran mutton at home this Holi and make the festival more colorful. Note the taste of the food Recipe.

Material

• Mutton – 1 kg
• Onion – 750 gms (finely chopped)
• Mustard oil – 200 ml
• Ginger-garlic paste – 2 tbsp
• Whole cloves of garlic – 3 to 4 cloves
• Spices – bay leaf, cardamom, cinnamon, cloves, pepper
• Spices – Turmeric, Red Chilli, Coriander Powder, Cumin Powder, Garam Masala
• Salt – as per taste

Leave the always boring samosas, now make spicy ‘chicken samosa’ at home, the taste will please everyone in the family

action

• For this first take the mutton in a big bowl. Add chopped onion, ginger-garlic paste, all the powdered spices, salt and slightly warmed and cooled mustard oil. Mix everything well by hand. Saute the mixture until the onion starts to release water.
• Take a pot of clay. Grease its inner part with a little mustard oil. Now add the marinated mutton. Add cloves of garlic in between, so it tastes better.
• Place a lid on the pot. Gather the wheat flour and cover the edges of the lid properly, so that the steam inside does not escape.
• Place a pan on the gas and place a handi on it or if possible keep it on a low flame of charcoal. Let the mutton cook for about 60 to 90 minutes. Gently shake the handi every 15-20 minutes so that the mutton does not stick to the bottom.
• After turning off the heat, keep the handi for 10 minutes. Then carefully remove the dough seal. Hot, fragrant Champaran style mutton is ready. Serve this with mutton bread, polli or hot rice.
  Try this special Bihari dish with a traditional flavor this Holi and double the joy of the festival.