This dish, originating from the royal kitchens of Awadh, is known for its rich, slow-cooked preparation and aromatic spices. It's often made with tender meat, usually lamb or goat, and layered with saffron-infused rice. The dish is traditionally cooked in a sealed pot (handi) and is a celebratory staple.
- It's a layered rice dish.
- It's slow-cooked in a sealed pot.
- It's associated with Awadhi cuisine.
- It often contains tender meat.