Hyderabadi Mutton Marag
A light yet rich Hyderabadi soup made with tender mutton, warm whole spices, ginger, garlic, and a creamy nut-and-coconut finish. Traditionally served before biryani, it has a silky broth with deep, slow-cooked flavor.
For 4 servings
- prep · ~30 min
Soak the nuts and coconut.
Soak the cashews, melon seeds, and desiccated coconut in a little water for 30 minutes so they blend into a smooth paste later.
TIPA finer paste gives marag its signature silky texture. - mix · ~3 min
Blend the soaked ingredients.
Drain the soaked cashews, melon seeds, and desiccated coconut. Blend them with a little water into a smooth, creamy paste and keep aside.
- saute · ~7 min
Cook the whole spices and onion.
1.Heat ghee in a pressure cooker over medium heat.2.Add cinnamon, green cardamom, cloves, black peppercorns, and bay leaf.3.Cook for 30 seconds until fragrant.4.Add sliced onion and cook until soft and lightly golden, 5 to 6 minutes.TIPDo not brown the onion too much; marag should stay pale and delicate. - saute · ~2 min
Add the ginger-garlic paste.
Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell fades.
- pressure cook · ~45 min
Cook the mutton until tender.
1.Add the mutton, green chili, coriander powder, salt, and water.2.Mix well and bring to a boil.3.Lock the cooker and pressure cook for 30 to 35 minutes until the mutton is very tender.4.Let the pressure drop naturally before opening.TIPBone-in mutton gives the broth better body and deeper flavor. - simmer · ~4 min
Add the yogurt and nut paste.
1.Open the cooker and lower the heat.2.Whisk the yogurt once more, then stir it in gently.3.Add the prepared nut and coconut paste.4.Mix well so the broth turns smooth and slightly creamy.TIPKeep the heat low when adding yogurt so it does not split. - simmer · ~15 min
Simmer the marag gently.
Cook uncovered on low heat for 12 to 15 minutes, stirring now and then, until the broth thickens slightly and the flavors come together. Stir in the white pepper powder near the end.
- garnish · ~1 min
Finish with herbs and lemon.
Add mint, coriander leaves, and lemon juice. Stir gently and taste the broth.
- serve · ~1 min
Serve the marag hot.
Ladle the hot Hyderabadi Mutton Marag into katoris and serve right away, traditionally before biryani or with bread on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use shoulder or rib pieces with bone; they release gelatin and give the broth the right body.
- 2Keep the onions only lightly golden, not deeply browned, so the marag stays pale and delicate.
- 3Blend the soaked cashew, melon seed, and coconut mixture very smooth to avoid a grainy soup.
- 4Let the cooker pressure drop naturally; quick release can tighten the mutton and cloud the broth.
- 5Lower the heat before adding yogurt and stir continuously for the first minute to prevent splitting.
- 6If the broth feels too rich, skim a little fat after pressure cooking, then finish with lemon and herbs.
- 7Marag tastes even better after a short rest; reheat gently and add the mint, coriander, and lemon just before serving.
Adapt it for your goals.
Low-spice
Use just 1 green chili and skip extra pepper heat for a gentler marag that still keeps its aromatic Hyderabadi character.
no pressure cookerNo-pressure-cooker
Simmer the mutton in a heavy pot until very tender instead of pressure cooking; ideal if you prefer slower stovetop cooking.
extra richExtra-rich
Increase the cashew paste slightly for a fuller, more velvety broth, especially nice when serving marag as a standalone soup.
bonelessBoneless
Use boneless mutton for easier eating, though the broth will be a little lighter than the traditional bone-in version.
Why this is on our healthy list.
Protein-Rich Mutton Base
Mutton makes this soup filling and nourishing, helping turn a light-looking broth into a satisfying starter.
Good Fats from Nuts and Seeds
Cashews and melon seeds add richness along with beneficial fats, making the marag creamy without relying on heavy cream.
Digestive Aromatics
Ginger, garlic, black pepper, and whole spices bring warmth and depth while contributing traditional digestive support.
Fresh Herb Finish
Mint, coriander, and lemon add freshness at the end, brightening the dish and balancing the richness of the broth.
Frequently asked questions
Yes. Simmer the mutton covered on the stovetop until very tender; it will take longer, but the broth will still develop good flavor.
