This dish, originating from the kitchens of the Mughal emperors, is characterized by its slow-cooked, aromatic meat, often goat or lamb. The name itself suggests a key cooking process. Its preparation involves sealing the ingredients in a pot with dough, and cooking it slowly over low heat, allowing the meat to tenderize in its own juices and spices.

1. The name implies a specific cooking method involving sealing.
2. Originated in the Mughal kitchens.
3. Commonly made with goat or lamb.
4. Slow-cooked to achieve tenderness and rich flavor.