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Hyderabadi Chicken Biryani Secrets Revealed: Stale Meat In Making Biryani

10 Hyderabadi Chicken Biryani Secrets Revealed: Stale Meat In Making Biryani

Hyderabad Restaurants: In a sudden raid made by Health Inspectors of Malkajgiri division of the GHMC at the Green Bawarchi restaurant in Mirjalguda, it was found that the management is using stale meat in making biryani.  It was also found out that the condition at the kitchen was unhygienic.  The inspectors have imposed a penalty of Rs. 10, 000 on the owners of the restaurant for maintaining unclean premises at the restaurant as well as for using decomposed meat in biryani.

The officers also directed Swagath Grand Hotel in Malkajgiri to get stamped meat only from the Bhoiguda slaughterhouse.  The officers said that the owner of Ghani mutton shop will be prosecuted under section 548, 596 of the GHMC Act 1955 for acquiring meat from an illegal source.

Hyderabadi Chicken Biryani Secrets Revealed: Stale Meat In Making Biryani

10 Hyderabadi Chicken Biryani Secrets Revealed: Stale Meat In Making Biryani

Deputy Commissionerof Malkajgiri, Mohan Reddy said “The meat was smelling and unhygienic. Instead of disposing of the decomposed stock, the management was using the meat in the biryani. It was stored for over 10-15 days when the maximum duration should be one week.”  He said the kitchen and storage areas were in bad shape and the fine imposed was for serving spoilt meat.

He said, “At Swagath Grand, we found the slaughter house seal and asked them to continue purchasing from approved slaughterers.”

Your Biryani may contain stale meat; be aware

The Ghani mutton shop in Malkajgiri was purchasing meat from private sources, without the GHMC seal whereas it has to purchase meat from slaughter houses only.

The customers are advised to check before buying whether the meat is fresh or not as it could cause many health issues.  Many Hyderabad meat shops are selling stale meat and many restaurants buy their meat from these shops instead of buying it from GHMC approved slaughterhouses.

If the shop fails to sell its stock to hotels, it will sell it in the shop, which is stale and could be more than 10 to 15 days old.

GHMC’s Malkajgiri division Food inspector Srinivas Reddy said, “The meat store owner should have a receipt from the Chengicherla, Amberpet or Bhoiguda slaughterhouses.  The seal mark appears on the legs of the carcass. The buyer should ask for the receipt from the slaughterhouse before buying in case of doubt.”

 

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