This dish, originating from the royal kitchens of the Mughal Empire, features fragrant basmati rice layered with marinated meat or vegetables, cooked over a slow fire. Its name is derived from the Persian word for 'fried' and the Hindustani word for 'cooked'. It often includes saffron, rosewater, and fried onions, creating a rich and aromatic experience.

1. It's a one-pot dish.
2. It often contains saffron.
3. The meat is typically marinated overnight.
4. It's commonly served during celebrations and feasts.