This dish, often associated with a specific region, features a slow-cooked meat, usually mutton or lamb, marinated in a blend of spices and yogurt. It's cooked in a sealed pot to preserve its aromas and juices, and traditionally served with rice or roti.

1. The preparation method involves 'dum' cooking.
2. It is often described as having a rich, fragrant, and flavorful gravy.
3. Saffron is a key ingredient that imparts a characteristic color and aroma.
4. The region known for this dish is historically linked to the Mughal Empire.