Marag Recipe or Hyderabadi Marag is a soup recipe made with tender mutton attached to bones which have been getting quite popular in Hyderabad over the years.
It is placed on wedding platters in Hyderabad along with haleem, and this recipe is the most sought-after in weddings or a Hyderabadi shaadi.
It is a spicy and rich mutton stew or soup that 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 from the blog, such as kadai chicken gravy, chicken tikka, etc...
This marag recipe is juicy, spicy, rich, and perfect for winter evenings, or it can also be taken during breakfasts with roti or naan.
It is an Arabic dish that 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 hard to get this wonderful recipe which almost resembles the wedding one and made it finally, and it turned out amazing.
I love to replicate the recipes that almost bring out the restaurant taste or the ones served at weddings.
I like to present them to my readers by making them at home and giving a homemade taste and yet a feeling of eating the restaurant kind of food.
I have also made biryani recipes that almost give out the restaurant taste, and I would be glad enough if my readers try them out and share their feedback.
I want to write a detailed recipe for my blog readers to understand it perfectly.
This Hyderabadi marag recipe has been tried, 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 effort, and I appreciate your comments for us to improve.
Marag recipe appears to be challenging, but this is relatively easy and can be achieved with a few simple steps.
Storing marag in the refrigerator remains without spoiling if no dairy product is added while making the dish.
If any dairy ingredient, such as milk or cream, is added, the soup may not remain fresh after a day and can spoil quickly.
It is better to make fresh and consume within a few hours as marag made with milk and yogurt loses its freshness in a few hours.
Milk and yogurt do not last at room temperature, so the soup may not be edible if we make the dish using dairy ingredients.
If making the dish without dairy products, the soup can last for a day or two in the refrigerator.
Skip adding desiccated coconut if you do not prefer the coconut flavors in the soup.
If you like to try a curry using coconut, do try Indian coconut chicken curry which contains coconut as the main ingredient.
Chironji or charoli seeds can be skipped if the ingredient is unavailable.
Marag Recipe Hyderabadi
- 600 gms mutton attached to bones.
- 2 tablespoon 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 tablespoon ginger garlic paste
- 8 green chillies paste blend by adding pinch of salt
Paste For The Soup:
- 1 tablespoon desiccated coconut dry roasted
- 5-6 cashewnuts kaju dry roasted
- 3-4 pistachios pista
- 3-4 chironji charoli seeds dry roasted
- 2 tablespoon fresh coriander leaves
- 2 tablespoon yogurt
- 3 tablespoon milk
- 1 tablespoon mint leaves
- 1 tablespoon coriander leaves
- 1 teaspoon garam masala powder
- 1 teaspoon roasted coriander seeds powder
- 1 teaspoon cumin seeds powder
- 1 teaspoon black pepper powder
- 1 tablespoon 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.