This dish, originating from the Mughlai cuisine, is characterized by its slow-cooked meat and rich gravy, typically infused with aromatic spices.

1. It often uses bone-in meat for enhanced flavor.
2. The preparation involves 'dum' cooking, a slow, sealed method.
3. Common spices include cardamom, cloves, and cinnamon.
4. It's often garnished with fresh coriander and ginger.