This dish, originating from the Awadhi cuisine, is characterized by slow-cooking meat with fragrant spices, often in a sealed pot, and is named after the utensil used to prepare it.

1. The cooking method involves 'dum' or slow steam cooking.
2. It's usually prepared with bone-in meat.
3. Commonly uses spices such as cardamom, cloves, and cinnamon.
4. Often served with rice or roti.