Hyderabadi Marg | How to make Hyderabadi Marg

By Zeenath Amaanullah  |  17th Sep 2016  |  
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  • Hyderabadi Marg, How to make Hyderabadi Marg
Hyderabadi Margby Zeenath Amaanullah
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About Hyderabadi Marg Recipe

A quintessential royal delicacy(Mutton Stew Or Soup) from the city of Nawabs. A permanent fixture on the menus of every wedding and almost every important occasion. Majestic Dish Of Hyderabad Deccan. Taste it to believe it.

Hyderabadi Marg, a deliciously finger licking recipe to treat your family and friends. This recipe of Hyderabadi Marg by Zeenath Amaanullah will definitely help you in its preparation. The Hyderabadi Marg can be prepared within 10 minutes. The time taken for cooking Hyderabadi Marg is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Hyderabadi Marg step by step. The detailed explanation makes Hyderabadi Marg so simple and easy that even beginners can try it out. The recipe for Hyderabadi Marg can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hyderabadi Marg from BetterButter.

Hyderabadi Marg

Ingredients to make Hyderabadi Marg

  • Bone in mutton 1 kg.
  • ginger garlic paste a tbsp or little more
  • ghee about 4 tbsp or oil.
  • Garam masala preferably home made a tbsp
  • salt to taste
  • onions 2 large
  • green chillies paste a tbsp
  • Black pepper powder a tbsp
  • Whole masalas like cinnamon and cardamom and bay leaves as needed upto 4
  • coriander and mint leaves finely chopped a handful
  • Kababchini/ cubeb powder or whole 1 tsp
  • Fresh cream a cup
  • curd a cup
  • lemon juice a tbsp optional
  • Hot water about 3 cups.

How to make Hyderabadi Marg

  1. Pressure cook the mutton or slow cook it and keep it aside along with ginger garlic paste and some salt.
  2. In a non stick pot, heat the ghee or butter or oil and saute the onions.
  3. Do not saute them much. Let it be just light pinkish in colour but the raw smell should be gone.
  4. Add all the whole masalas and the other ingredients as well
  5. Add the fresh cream and the curd.
  6. Add hot water as required and simmer on low flame until done
  7. Garnish with coriander and mint.
  8. Serve hot with naan or rumali roti or just as it is.

My Tip:

Indtead of pressure cooking it, i suggest you all to go for slow cooking. It enhances the flavour beyond any description.Trust me.

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