Tuesday, 5 November 2013

Hyderabadi Marag

MARAG is actually a famous ARAB dish which became very popular in Hyderabad during the Mughal rule. It is one of the must have starter at Hyderabadi weddings.
People love Hyderabadi Marag for its tender meat and exceptional flavour.

Good food
Get more easy recipe here @ www.asmakitchen.com 

Preparation Time: 15 mins
Cooking Time : 40mins
Serves 5-7

Video for Hyderabadi Marag recipe.

Ingredients for Hyderbadi Marag:

Meat with bone 1/2 kg
Ginger-Garlic paste 3Tbsp
Turmeric powder 1/4th Tsp
Onion 1 medium
Green chilli paste 1 Tsp
Curd 3 Tbsp
Milk 200ml
Cream 2-3 Tbsp
Coriander powder 1 Tsp
Cumin Powder 1Tsp
Garam masala powder 1Tsp
Black pepper powder 1-2 Tsp

Coriander leaves 1 bunch
Mint leaves 1/2 bunch
Salt to taste
Khopra(dessicated coconut) 2Tbsp
Roasted Cashew nut (handful)- 4Tbsp
Roasted Chirongi 1Tbsp
Ghee: 3-4 Tbsp

Whole Garam Masala
1/4tsp shahzeera
1 star anise
2 cinnamon sticks
1 bay leave
4 green cardamoms
5 cloves
10-15 peppercorns

How to make Hyderabadi Marag:

Note: I didnt marriante my meat, but if u think ur mutton is stiff its better to marrinate because Marag tastes best when the mutton is tender.
For Soft & Tender Meat Marriante the mutton with some Raw papaya paste & 1 tbsp curd for 2-4 hours

Dry roast cashew, coconut & chirongi, and grind them to a paste with some fresh corriander leaves

Saute whole garam masala in hot ghee for 3 mins until the spices release a heavenly aroma,
then add onions and cook for 5-7mins

When onions turn pink, add Turmeric, ginger-garlic paste & green chilli paste
Saute for 2-3 mins.

Now add mutton, salt, curd, mint leaves and pressure cook on medium flame till the mutton is tender

After opening the lid, add corriander/cumin powder and cook till the gravy is thick.
Cook on high flame by stirring continiously so that gravy doesnt stick to the bottom.

Pour milk in it and cook for 5-10mins on medium flame

Pour the cashew/coriander paste and cook for 10-15 mins or till oil seperates
Dilute with Hot water till u reach required consistency.

Then add garam masala powder, pepper powder & some cream.
Cook on low flame till oil seperates

Our Hyderabadi Marag is ready serve it hot with Lacha paratha, Tandoor roti or Naan.

Diet tips:

  • Use low fat butter instead of ghee
  • Replace whole milk with skim milk or buttermilk
  • Avoid cream, to make Hyderabadi marag  healthier. 

Hope this Hyderabadi marag recipe counts in your Good food list.

For more Hyderabadi Recipes book mark our website www.asmakitchen.com


Unknown said...

i love this recipe...for so many days i am trying to make this recipe...but don't know how to make it..first time i ate in one of the hyderabadi shadi...then i started loving it...lets try it once....

Asma said...

Do try & let us know how it turned out :)

Zayid said...

superd i will tell to my mom to try to cook and she love hyderabadi maraag..........thank you so much and god bless you dear

Khan situation said...


BLogger profile said...

Thanks for the recipe. I loved it.

Zakiah Sayeed said...

I love the way you have taken the trouble to put pictures to the various recipes. I am going to enjoy reading your pages. Thank you.

Mrs Tahseen said...

I tried your recipe it turned out great.

Mukesh Kaushik said...

Tried and loved this recipe. Thanks and God bless you for sharing

Unknown said...

My marag is famous in my family and its all because of your recipe. Jazakallah khair for this.

Unknown said...

Thanks for Authentic Haydrabadi Haleem recipe.

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