This dish, originating from the Awadhi cuisine, is characterized by its slow-cooking method and the use of a specific type of flour, often garnished with fried onions and fresh coriander. It's a popular choice during festive gatherings and known for its rich, aromatic flavor profile.

1. It is traditionally cooked in a sealed pot.
2. The main ingredient is often bone-in meat.
3. The dish requires the use of a special flour to create a dough to seal the pot.
4. It is a staple of the Mughlai cuisine