Hyderabadi Marag | How to make Hyderabadi Marag

2 reviews
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ByNusrath Jahan
Created on 29th Nov 2015
  • Hyderabadi Marag, How to make Hyderabadi Marag
Hyderabadi Maragby Nusrath Jahan
  • Hyderabadi Marag | How to make Hyderabadi Marag (102 likes)

  • 2 reviews
    Rate It!
  • By Nusrath Jahan
    Created on 29th Nov 2015

About Hyderabadi Marag

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

Hyderabadi Marag is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Hyderabadi cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Hyderabadi Marag at your home. Hyderabadi Marag by Nusrath Jahan will help you to prepare the perfect Hyderabadi Marag at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Hyderabadi Marag.

  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
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 (2)

Shabeeda Nabia year ago
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Tensy Bedia year ago
Looks ver good. Will try asap
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