Hyderabadi Marag

Hyderabadi Marag

Marag – Another not-to-be-missed delicacy from Hyderabad

Hyderabadi Marag

Mention the most famous and exotic dishes in Hyderabadi Cuisine and the listing is incomplete without Hyderabadi Marag on it. Guess we Hyderabadis owe a lot to the Chaush community in Barkas as they were instrumental in introducing this exotic delicacy into our cuisine. Like the Haleem, its roots can be found in the Arabian Peninsula, and it found its way to Hyderabad during the times of the Nizams. Marag may have come to Hyderabad in its basic form, but the recipe has been perfected here over generations. The past 15-20 years has seen this tender mutton soup become a mainstay on the menu of most wedding dinners.

While Marag has its health benefits, it is very rich and heavy too. Yet, it is also the best thing to devour on a cold winter day. Given below is a recipe that is quite easy to follow and once made will leave your loved ones hankering for more even after they are full. So make sure you make it in ample quantity.

Ingredients Quantity
Meat with bones 1 Kg
Onion finely chopped 1 large
Salt according to taste
Turmeric 1/2 teaspoon
Ginger-Garlic paste 1tablespoon
Cashew nuts blanched 2 tablespoon
Crushed Small Green chilies according to taste
Milk/Light cream 1/2 cup
Cardamom 6
Cinnamon 3 sticks
Bay leaves 3
Cloves 8-10
Whole Black Peppercorns 25-30
Oil for cooking ½ cup
Lemon Juice 1 lemon
Cilantro for garnish ½ bunch


Heat a little oil in a cooker and add crushed green chilies and ginger-garlic paste and fry it. After a few seconds, add the whole spices, turmeric, salt. Put in the meat and sauté for a few minutes till all the spices blend into the meat and it is well covered and well browned all over. Add a little water and pressure cook till the meat is tender. Meanwhile, sauté the finely chopped onion till it turns a little soft. When cool put it in a grinder along with the blanched cashew nuts and grind to a very fine paste. Next put a heavy bottomed pot on the stove, add a little oil, then put in the onion-cashew nut paste and sauté till the raw smell of the onions is no more. Add the meat together with its stock and let it simmer for sometime till the oil starts separating. It’s now time to add the cream and then let it boil for a few more minutes. Remove from heat and add the lemon juice. Garnish with coriander and serve hot along with Naan or Parathas. It tastes equally good with Sheermal and Rumali roti.




  • April 27, 2017 5:16 am
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  • April 27, 2017 5:23 am
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