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Unveiling the Royal Delight: Narangi Maas, Rajasthan’s Culinary Gem

by Ayushi Veda
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Narangi Maas

Rajasthan, known for its rich culture and heritage, boasts a vibrant culinary tradition that reflects the state’s royal history. Among its culinary gems is Narangi Maas, a delightful dish that has roots in the royal kitchens of Rajasthan. The story behind Narangi Maas is as intriguing as its flavor, offering a glimpse into the royal dining experiences of yesteryears.

Legend has it that Narangi Maas was a favorite dish of the Rajput kings and nobles, prepared using the choicest ingredients and spices. The name “Narangi” refers to oranges, which are a key ingredient in this dish, imparting a unique tangy flavor that sets it apart from other Rajasthani delicacies.

The preparation of Narangi Maas involves marinating tender pieces of meat, usually lamb or chicken, with a blend of aromatic spices and fresh orange juice. The meat is then slow-cooked to perfection, allowing the flavors to meld together and create a rich, indulgent gravy that tantalizes the taste buds.

What makes Narangi Maas truly special is its royal heritage, which is reflected in every aspect of its preparation. From the meticulous selection of ingredients to the careful cooking process, every step is steeped in tradition and culinary excellence. Despite its regal origins, Narangi Maas has found its way into home kitchens across Rajasthan and beyond. It has become a popular choice for special occasions and celebrations, cherished for its exquisite taste and cultural significance.

For those looking to recreate the magic of Narangi Maas in their own kitchens, here’s a simple recipe to try:


  • 500 grams of lamb or chicken, cut into pieces
  • 2 oranges, juiced
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 2 tablespoons of ghee or oil
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of red chili powder
  • 1/2 teaspoon of turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Marinate the meat pieces with orange juice, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for at least 30 minutes.
  2. Heat ghee or oil in a pan and sauté the chopped onions until golden brown.
  3. Add the marinated meat and cook until it is browned on all sides.
  4. Stir in the tomato puree and cook for a few more minutes.
  5. Add water as needed to achieve the desired consistency of the gravy.
  6. Cover and simmer until the meat is tender and cooked through.
  7. Garnish with fresh coriander leaves before serving.

With its rich history and tantalizing flavors, Narangi Maas continues to captivate food enthusiasts and delight palates with its royal charm.

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