Hyderabadi Marag | How to make Hyderabadi Marag

By Nusrath Jahan  |  29th Nov 2015  |  
4.0 from 3 reviews Rate It!
  • Hyderabadi Marag, How to make Hyderabadi Marag
Hyderabadi Maragby Nusrath Jahan
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About Hyderabadi Marag Recipe

Marag is a hyderabadi flavour of full thin mutton stew, usually served as a starter with sheermal or rumali roti at weddings.

Hyderabadi Marag, a deliciously finger licking recipe to treat your family and friends. This recipe of Hyderabadi Marag by Nusrath Jahan will definitely help you in its preparation. The Hyderabadi Marag can be prepared within few minutes. The time taken for cooking Hyderabadi Marag is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Hyderabadi Marag step by step. The detailed explanation makes Hyderabadi Marag so simple and easy that even beginners can try it out. The recipe for Hyderabadi Marag 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 Marag from BetterButter.

Hyderabadi Marag

Ingredients to make Hyderabadi Marag

  • Step 1:
  • 300 gms mutton (with bone)
  • 1 onion
  • 1/2 tsp caraway seeds/shahi jeera
  • 1 tsp black pepper corns
  • 1 inch cinnamon
  • 2 green cardamoms
  • 3 cloves
  • 1 bay leaf
  • 2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • salt to taste
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 cup water
  • 2 green chillies
  • Step 2:
  • 150 gms yogurt
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/4 cup coriander leaves
  • 1/8 cup mint leaves
  • 2 cups water
  • To roast and grind:
  • 12 cashew nuts
  • 2 tbsp dessicated coconut

How to make Hyderabadi Marag

  1. Tie all the whole spices listed under step 1 in a muslin cloth. To a pressure cooker add all the ingredients listed under step 1.
  2. Pressure cook for 1 whistle on high and 3 whistles on medium flame or until the mutton is tender, it should literally fall apart from the bone.
  3. Allow the cooker to release pressure, on its own. Mean while roast and grind the cashews and coconut to a fine paste.
  4. Once the pressure is released, discard the whole spices tied in the muslin cloth. Mash the onion with the back of the spoon. Add garam masala powder, coriander powder, cashew-coconut paste and saute for 1 minute.
  5. Add whisked yogurt and saute until the gravy thickens and oil separates from the sides of the cooker.
  6. Add water, coriander leaves, mint leaves and simmer for 4-5 minutes. Serve hot with sheermal or rumali roti.

Reviews for Hyderabadi Marag (3)

Tanveer Fathima4 months ago


Shabeeda Nabi2 years ago


Tensy Bedi2 years ago

Looks ver good. Will try asap