I am a dish hailing from the kitchens of Awadh, renowned for my slow cooking, rich flavors, and a blend of aromatic spices. My main ingredient is often bone-in meat, and I am traditionally cooked in a sealed handi. What am I?

1. I am slow-cooked for several hours.
2. My name is synonymous with royal cuisine.
3. I feature whole spices.
4. My preparation involves a 'dum' technique.