Marag Recipe or Hyderabadi Marag is a soup recipe made with tender mutton attached to bones which has been getting quite popular in hyderabad for over years.
It is basically placed on the wedding platters in Hyderabad and this recipe is the most sought after in weddings or in a hyderabadi shaadi. It is basically a spicy and rich mutton stew or a kind of soup which perfectly goes well with naan or roti.
I have tried my level best to present my blog readers with the marag recipe which is almost resembling the one which is served in shaadis..
Do check indian chicken recipes too from the blog such as kadai chicken gravy, chicken tikka etc…
This marag recipe is juicy, spicy and rich and very perfect to take in the winter evenings or it can also be taken during breakfasts with roti or naan. It is basically an arabic dish which is getting quite popular in Hyderabad.
Marag can also be taken plain as a soup and this is one of the best mutton soup recipes I ever made and tried. I tried really hard to get this wonderful recipe which almost resembles the wedding one, made it finally and it turned out amazing.
I love to replicate the recipes which almost bring out the restaurant kind of a taste or the one’s which are served in weddings and present it to my readers by making them at home and give a homemade taste and yet a feel of eating the restaurant kind of a food.
I have also made biryani recipes which almost give out the restaurant taste and would be glad enough if my readers try them out and share their feedbacks.
I just want to write the detailed recipe for my blog readers to understand it perfectly. This Hyderabadi marag recipe has been tried and tested and finally written on my blog. I prefer to bring out genuine and tried recipes.
Every recipe on my blog has been made with lots of efforts and do appreciate your comments for us to improve. Marag recipe appears to be hard but this is quite easy and can be achieved with few simple steps.
Learn how to make hyderabadi marag recipe below :
Marag Recipe Hyderabadi
- 600 gms mutton attached to bones.
- 2 tbsp oil
- 1 cinnamon stick dalchini
- 2-3 cloves loung
- 2 cardamoms elaichi
- 5-6 black pepper corns
- 3 medium sized sliced onions
- salt to taste
- 1 tbsp ginger garlic paste
- 8 green chillies paste blend by adding pinch of salt
Paste For The Soup:
- 1 tbsp desiccated coconut dry roasted
- 5-6 cashewnuts kaju dry roasted
- 3-4 pistachios pista
- 3-4 chironji charoli seeds dry roasted
- 2 tbsp fresh coriander leaves
- 2 tbsp yogurt
- 3 tbsp milk
- 1 tbsp mint leaves
- 1 tbsp coriander leaves
- 1 tsp garam masala powder
- 1 tsp roasted coriander seeds powder
- 1 tsp cumin seeds powder
- 1 tsp black pepper powder
- 1 tbsp cream
- In a pressure cooker, add oil and heat it.
- Add whole spices such as cinnamon stick, cloves, cardamoms, black pepper corns and saute well.
- Add sliced onions and cook till translucent or saute for few minutes.
- Add ginger garlic paste and saute for few minutes.
- Add mutton pieces and roast well until color of mutton changes.
- Add salt as per taste, add green chiili paste into it, mix and cook well.
- Cook for few minutes, add three cups of water and mix well.
- Pressure cook the mutton until it gets tenderized well.
- Add beaten yogurt, mix and cook for about 2-3 minutes.
- Blend roasted dry coconut, cashews, pistachios, dry roasted chironji seeds into a fine powder, into the blender, add coriander leaves into the blender and make a fine paste by adding little water.
- Add this blended paste into the cooked mutton.
- Mix the mixture and cook well for few minutes until oil leaves the sides.
- Add little water for a thin consistency about 1-2 cups or more if required.
- Add little milk into it, add coriander leaves, add mint leaves, add garam masala powder, add coriander seeds powder, add cumin seeds powder, black pepper powder.
- Check for the taste of salt and add if required.
- Bring the whole mixture to a boil.
- Switch off the flame.
- Add cream/malai if it is available or this ingredient can be skipped.
- Serve hot with naan.