Marag is basically an Arabic dish which has now become very popular
in Hyderabad. People love Marag for its tender meat and delicious soup.
Serves 8-10 people
Cooking time : 1hr
INGREDIENTS:
Step 1
For the
handi
For the shorba
- Meat with bone 1 kilo
- Ginger-Garlic paste 3 Tbspns
- Turmeric powder 1/2th Tspn
- Ajinomoto 1 Tspn
- Peppercorns(whole) 2 Tspns
- Caraway seeds 1Tspn
- Coriander leaves 1 bunch
- Mint leaves 1/2 bunch
- Water 5 cups
- Salt to taste
For the shorba
- Onion 1 medium (Fried to light brown)
- Roasted Khopra ( desiccated coconut or fresh grated coconut) 4Tbpns
- Cashew nut (handful)
- Cinnamon 1inch
- Cardamom 4-5
- Coriander powder 1 Tspn
- Cumin Powder 1Tspn
- Garam masala powder(All spice powder) 1Tspn
- Green chillies 12
- Curd 200 grams
- Black pepper powder 1-2 Tspns
- Coriander leaves 1/2 bunch
- Oil 5 Tbspns
- Ghee 2 Tbspn
- Pressure cook Mutton with step 1 ingredients for 10 minutes and set aside.
- Make a paste of cashew nut,onion and coconut by adding some water.
- Heat oil in a vessel and add ghee to it,also add cinnamon and cardamom.
- Fry for a while then add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste turns brown.
- Now add the cashew nut,onion and coconut paste and fry till oil starts leaving sides.
- Later add yogurt and keep frying for a minimum of 30 minutes on low flame.The more you fry the masala ,the tastier the Marag will be.Keep adding water say about a cup while frying if your masala starts sticking at the bottom.
- Add Coriander powder,cumin powder and garam masala.
- Add in some chopped coriander and mint leaves.
- Finally add black pepper powder (you can even replace with white pepper to keep the color of the gravy lighter)and fry for 2 more minutes
- Then mutton shorba which you pressure cooked with step 1 ingredients.
- Boil for 5-10minutes ,Add in some fresh lemon juice.
- Serve hot with Rumali rotis.
51 comments:
This is something I know I'd love!
It was real tasty. I didnt expect that it would be that good since it was your first try.There cant be any more improvement in it, as it was perfect.This reminded me of my Hyderabad party days, where Marag is always a hit.Keep up the good work..
I have the Marg recipe from the Siasat Cooking thingy and I tried it when I was in chicago.. it was a huge hit and had lasted days.. :) Ur Marg looks absolutely mouthwatering.. mine is a relatively simple recipe and hence the results are not as rich as ur marg.. next time I will try urs.. keep it going girl..!
cool! there are so different versions of maragr, tried out 2 till now, will give a ty to urs...looks grreat!
Something new and looks awesome. Will try this out soon.
Sounds so gud..though we don't eat mutton but can try with chicken? Gud one dear..thanks for sharing
Anjum,the Spicy marag is a new recipe.Its been so long since we attended a shaadi or daawat in Hyderabad,didn't know Marag is becoming popular.I'm gonna try this soon.
first time to ur blog..its amzing and attractive...ur dish is superb nd mouthwatering..
Something new and looks awesome.
Wow, nice recipe and they should be great with Rotis, awesome...
Wow Anjum,
This does sound tasty. You always remind me to make dishes that will suit my Dad's palette best. He is Indian and my Mom was Malaysian
I searched google for authentic MARAG recipes and am sooo glad i tried yours!
It was the first time i made it by myself. I was expecting 25 guests for iftaar party.
Alhumdullilah the dish turned out very delicious and was a hit with everyone!
Next, i am going to try your Chicken 65 coz the only one i know is the tomato ketchup style. Thankyou for this blog!
Hello Anjum,
Thank you very much for the recipe. I tried it out tonight and it came out yummy, only mistake i did was adding less water, which made it thick unlike the actual marag. hopefully i will do it better next time.
I must say that i could get the hyderabadi marag taste even without potli masala and etc.
I see that you havent updated your blog for a long time now. please do post more recipes. I am going to try tomatocut soon and will post you about the outcome.
TC,
Shama.
Assalamulaikum , I was looking for the recipe all over net and found yours which by seeing the photo looks similar to that of what we eat in Shaadi and valimas made by the professionals but only one thing i wanted to let everyone know that Ajinomoto is band for us to use as it contains some product which is forbidden and is proven in labs.Inshallah I will be making this tonight.Jazakallah
Anjum baji..this was the best Marag I ever ate or made..that was a real good recipe. Now I don't care if the girl whom I marry knows cooking or not, I can always ask her to refer to your blog ;)
Thank you for sharing some thing good
Hi, Anjum, I'm Tripti. while searching for a recipe on marag, I chanced upon ur blog. Wasn't just tasty ....it was yumm. Thank u.
Hi, Anjum, I'm Tripti. Saw ur recipe on marag.It was yumm. thank u.
ASALAMUALIKUM,ANJUM
i ate this dish marag yesterday night at my friends house for dinner as she had invited me and cooked this dish for me.i just loved it it has a amazing taste,but was unhappy because when i asked her for the recepie she didnt want to share with me.then i came on the net and searched it in google,and wow look at that i found your blog and i joined it.thanks to u for the lovely recepie now i will never have to hunt anywhere for the recepies.
Assalamualaikum,
urs spices looks so aromatic.i defenetly try this inshallah...
Dear Anjum,
My fist is very big.... will be obliged if you could tell me how many kajus...
Aseem
Dear Anjum,
You have put the adrak-lasun paste in step one - which means that it must be put in the cooker...
Then you say that we must fry adrak-lasun paste - but there is no adrak lasun pasted in step two...
Please advise - how much in cooker and how much in kadhai...
Thanks...
Aseem
@ aseem- sorry for the late reply as I was busy with shifting our base from Saudi. For the kaajus, a fist full is almost equal to 1/4 tea cup or equal to 10 kaajus. And for the adrak laisan in the second step use about 2 table spoons. Hope this clarifies. Let me know if u need any further help and also let me know the outcome of the recipe. Goodluck
Thanks a million Anjum... you are a gem! will now put 1 Tbsp in the cooker and the balance 2 in kadhai...
We will all be so happy and obliged if you could use the standard 240 ml cup measure.... that way all us neophytes will be able to duplicate your recipes so easily!
I will now prepare this Marag for my Muslim friends at the Iftar party I am giving today...
With regards from South Africa,
Aseem
Thanks for the recipe. Being a hyderabadi boy Marag is my favariote starter. Ia'm working in saudi arabia and miss all this stuff back home. I made marg myself during this vacation and its very easy and tasty. I saved this webpage in favariotes and will make it now and then. Once again thank you for the post.
I was in search of this recipe for months
Found a few here and there, but they didn't come so well
Thanks to ur recipe, my husband changed his mind abt me and now thinks I am a good cook : )
Yippeee
Just tried this recipe and it came out the same as i had it during my vacation to Hyderabad.
Thanks for sharing
loved it!!
Nice recipe. I love Marag. But one gets it only in Hyderabadi homes and at weddings
Hi,if u have Arabic marag fish recipe,can u share it too, thank u
I recently had Marag during my trip to Hyderabd, came back and tried this recipe everyone in my house liked it a lot. My husband said it is better than the one we had in Hyderabad.
Thank you so much for posting this
Nazima Khan
asalaam alikum;; dear anjum i
liked ur recipe n will try to make today_
Hi anjum, thanks for the recipe. Can we omit use of desicated Cocunut. How will the taste vary without it
Hi AM
I haven't tried making it without coconut, but I believe that it's effect will be on the soup which will not be gravy /thick enough and ll just look like pale clear soup.
Anjum
This is awesome!!!!! M loving it, on my recent visit to hyderabad i challenged my sisters on marag n dum ki biryani with my own shahi tukde, i won the challenge all thanks to u anjum aunty.
Hey bro am you can use Badam paste (Almonds) use 10-12. Just a suggestion hope Anjum di dont mind.
Hi, anjum! I recently came to know of ur blog and I must say m already a fan. Tried kaddu ki kheer and chicken 65 from ur recipes, came out wonderful.
Please I want to know can marag be cooked in a double boiler. Kindly answer soon, I need to know urgently. Thanks a lotttttt!
Hello Khadijah ,
Thanks for visiting and trying out. I can assure you that Marag will be the best of the lot. Yes , try out with double boiler instead of the pressure cooker as the purpose is to make the meat go tender. Goodluck.
Hi, I am a die hard Hyderabadi fan of marag but as I never entered kitchen in my entire life I was an inexperienced chef. As we know "necessity is the mother of all inventions " I took a daring step of preparing MARAG from your recipe, to my surprise I was greatly successful in following your procedure and treating my self with a wonderful Sunday treat MARAG. all my friends appreciated my efforts and I realised there is no limitation to my talent. Thank you.
Regards
OMER
Hi, I am a die hard Hyderabadi fan of marag but as I never entered kitchen in my entire life I was an inexperienced chef. As we know "necessity is the mother of all inventions " I took a daring step of preparing MARAG from your recipe, to my surprise I was greatly successful in following your procedure and treating my self with a wonderful Sunday treat MARAG. all my friends appreciated my efforts and I realised there is no limitation to my talent. Thank you.
Regards
OMER
As Salam ALikum to All. My impression is that instead of Curd you might use milk, which is real receipe, as my mother make thie marag with milk and we often have this dish twice in a month and its taste too good. Pls try it.
Salaam...
I made this recipe in one of my khandaans potluck...it was a huuuuuuuge hit...everyone loved it...I added almond powder too...it was amazing...I used veal meat and lukanay...lukanay is not really paya but similar to it except smaller...but delicious recipe...love it. Shout out from Chicago!
I made marag when my sister visited, everyone one liked it a lot and it was a super hit among adults and kids alike, everyone enjoyed. Thanks for posting this recipe.
My mom said she had it in Hyderabad when she visited and mine tasted the same, thanks to you :)
--Naaz (California)
Marag came out fantastic..thanx for ur recipe..truly authentic...please share hyderabadi double ka meetha recipe of one full bread which is available in the market...if u can ...please
Marag came out fantastic..thanx for ur recipe..truly authentic...please share hyderabadi double ka meetha recipe of one full bread which is available in the market...if u can ...please
Salaam anjum baji.
Baji i made marag following ur recipe n it was very delicious.
Can i add cooking cream to this if i can then when should I add it n hw much?
JazakAllah baji .
Hi.. i haven't tried with cooking cream, never shy off from trying and that's how we learn.. I would suggest that you try with cooking cream the next time with small portion if you think it adds taste and value.. Goodluck
Thanks baji. Like the way u encourage. In sha Allaah I ll try.
Jazakum Allah hu qair.
Salams Anjum. Will it make a difference in taste if i skip the ajinomoto?
Never tried without ajinomoto, but it surely gives a wonderful flavor
Assalamualaikum miss anjum I have been making a similar recipe marg but without ajinomoto n curd but with cooking cream. ...gives you the fantastic results too...in sha Allah will try this one sometime soon
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