This dish is a culinary masterpiece from the royal kitchens of Awadh, slow-cooked to perfection. It's known for its rich, creamy texture and aromatic blend of spices.

1. It often features tender pieces of meat, typically lamb or goat.
2. The cooking process involves a special technique called 'dum' where the food is cooked in a sealed pot.
3. The dish is traditionally garnished with fried onions and fresh coriander.
4. It's frequently associated with special occasions and festivals in North India.