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Haleem to Pather ka gosht: Take a glimpse at Salman's sister Arpita's wedding menu (view pics)

New Delhi: The Khan khandaan is known for its delicious food on Eid parties and other occasions.Salman Khan has served his co-stars with home cooked food on sets and when the little princess of the
India TV News Desk November 18, 2014 11:03 IST
India TV News Desk

New Delhi: The Khan khandaan is known for its delicious food on Eid parties and other occasions.

Salman Khan has served his co-stars with home cooked food on sets and when the little princess of the family is getting married food is surely going to be the most important part.

Luxury heritage hotel Taj Falaknuma, located in old city, has been booked by Salman for two days and is all set to wear a special look for the gala ceremony for which invitees list includes some top Bollywood and Tollywood personalities.

'Hyderabadi Biryani', 'Haleem' and 'Pathar Ka Gosht' (meat cooked on stone) are among the popular Deccani cuisines to be served to guests at the wedding of superstar Salman Khan's sister Arpita here on Tuesday.

"The entire hotel has been booked for November 18 and 19 with a view to keep gatecrashers at bay," a source said. The Khan family is keen to have some of the Hyderabadi delicacies to be included in the menu, and preparations for the star-studded affair are already in full swing. "Brunches, lunches and dinners throughout the event will have all the dishes, including some oriental. But for the main dinner (on November 18), it is going to be Hyderabadi cuisine like Biryani and Pathar Ka Gosht," a source said.

While everyone is talking about venue, decorations and dresses we are going to give you the glimpse of mouth watering cuisines place on Arpita's wedding menu.

Kachche Gosht ki Biryani
Ingredients: Mutton,cut into 2 inch pieces, 750 grams, Basmati rice- soaked 1 1/2 cups, Raw papaya paste 2 tablespoons, Oil for deep-frying, Onions,sliced 4 large Yogurt 1 1/2 cups Salt to taste Turmeric powder 1/2 teaspoon Red chilli powder 1 1/2 teaspoons Ginger paste 1 1/2 tablespoons Garlic paste 1 tablespoon Rose petals 2 tablespoons Fresh mint leaves 1/2 cup Fresh coriander leaves,chopped 1/2 cup Garam masala powder 1 tablespoon Green cardamom 3 Cinnamon 1 inch stick Cloves 3 Black cardamom 1 Black peppercorns 7-8 Kewra water 1/2 teaspoon Rose water 1/2 teaspoon Pure ghee 3 tablespoons Caraway seed (shahi jeera) powder 1/2 teaspoon Saffron (kesar) few strand Milk 2 tablespoons Ginger,cut into thin strips 2 inch piece Wheat flour dough,to seal
Step 1
Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste.
Step 2

Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.
Step 3
Add yogurt, green chillies, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
Step 4
Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done.
Step 5
Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.
Step 6
Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice.
Step 7

Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough.
Step 8
Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.
Step 9
Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita.