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Matka Biryani is a traditional style of biryani that is cooked in a clay pot, known as a "matka." This method of cooking imparts a unique flavor and aroma to the dish, making it distinct from other types of biryani1.

Here's a brief overview of how it's typically made:

1. Preparation: The clay pot is prepped by soaking it in water or oil to prevent cracking1.
2. Marination: The main ingredient (meat or vegetables) is marinated with spices, yogurt, and other flavorings2.
3. Cooking: The marinated ingredients are layered with partially cooked rice in the clay pot1. The pot is then sealed with dough or foil to trap the steam and flavors1.
4. Dum Cooking: The pot is cooked on a low flame, allowing the ingredients to cook slowly and absorb the flavors1.

Champaran Mutton, also known as Ahuna Mutton, is a traditional Bihari dish from the Champaran region in Bihar, India1. It's a rich and flavorful mutton curry that's cooked slowly in a clay pot, allowing the meat to absorb the spices and become tender2.

Here's a brief overview of how it's typically made:

1. Marination: The mutton is marinated with a blend of spices, ginger-garlic paste, mustard oil, and yogurt3.
2. Cooking: The marinated mutton is cooked in a clay pot with onions, garlic, and a variety of whole spices like cloves, cardamom, cinnamon, and bay leaves2.
3. Dum Cooking: The pot is sealed with dough to trap the steam and flavors, and then cooked on low heat for about an hour2.
4. Finishing: Once cooked, the lid is opened, and the mutton is garnished with fresh coriander leaves before serving