This dish, often associated with a specific region of India, features a unique cooking method involving slow-cooking in a sealed pot. The primary ingredients usually include meat, such as lamb or mutton, and rice, along with a distinctive blend of spices.

1. It's not a biryani, but it shares some similarities in ingredients.
2. The cooking method is traditionally done on a low flame or with coal.
3. It is a specialty of the Awadh region, particularly Lucknow.
4. The name often includes the term 'dum' or 'pukht'.