Ravi Babu Biryani | Best Andhra Style Biryani in Dallas — Restaurant in Dallas

A friend and I decided to check out Ravi Babu Biriyani. We saw a reel a couple of days back about this place and wanted to check this out as soon as possible. Today is my birthday and there is no better occasion to try this out. We wanted to visit this place on Wednesday as they have mutton on that day but couldn't because of Coolie and War 2 back to back movies. So, we decided to visit this place today. As it was my birthday, my friend decided to get a takeaway order so that we could eat it together where I am, since I was a little busy and occupied with my work. So he went there around 12 at night and brought a Ravi Babu Fry Piece Biriyani, a Ravi Babu Joint Biriyani, a Gutti Vankaya Biriyani, and some Chicken Kaju Pakodi and Baadam Paal. These were all the items that were brought by my friend.

He mentioned that the owner was so humble and nice. I think his name was Sai. He also mentioned his future plans with the restaurant and how he wants to expand it. He was so nice and polite. After a small talk, my friend was back with the food.

Looking at the packaging, it's a very interesting way of packaging. The biriyani is put in a plate made with a banana leaf and wrapped with a white paper with a label on top. It's a very unique and interesting way to pack food because you won't be needing an extra plate to eat that biriyani. I know a lot won't agree if we call this a biriyani, but each place has a different meaning for the word biriyani. In Chennai, they put tomato and cook that as a pulav, yet they call it a biriyani. In Ambur, they won't even use basmati, yet they call it a biriyani. Likewise, every place has a different meaning to the word biriyani. I have heard that people from the Godavari side call this a biriyani: pulav with chicken fry or pulav with a joint piece. This is what biriyani is for them, so that's the reason why they named it biriyani. Not all biriyanis look like Hyderabadi biriyani, no offense but yes. A true food lover appreciates uniqueness in every biriyani he tastes.

We opened the food after it came, and goddamn, the portions are massive. My friend and I used to eat one family pack biriyani from Deccan Grill, but we were full with just one order of biriyani each here. The flavors were strong, we can taste each note of flavor. The chicken was moist and succulent, and the chicken kaju pakodi tasted exactly how it would taste back in India. I don't know how they got that taste but yes, it tasted exactly like "bandi style" chicken pakodi. There were a few kaju pieces in it as well. The taste of the chicken was also too good. The pieces count was also good.

But I feel that there are a few things that they can change. I felt there were too many cloves and elaichi in the rice. I know how important they are for the fragrance and flavor, but I've eaten a lot of biriyanis where I don't even find one clove and elaichi in the rice. Maybe they strain them out or filter them out after boiling, but they were kind of disturbing to me. I personally wouldn't want an elaichi bite or a clove bite in the last bite of my biriyani, taking away my biriyani taste. It was a little hard to pick and throw each one of them as there were too many. I also wanted raitha or gongura, but the owner said they were going to bring them from the next week. I really like how they take people's opinions and improve the experience.

It's not a typical restaurant where you can go and dine in. I guess it's at a gas station where you can have a takeaway and eat it somewhere else. I'm telling you again, the food was extremely flavorful. It's so nice when people give the right proportions for their price. The price for each biriyani was around $13, which is pretty decent for the portion size they give. And the kaju chicken pakodi should be eaten immediately after they give you the order for that crispiness and crunch. The baadam milk was also decent too. Overall, it was a good experience. I wouldn't mind visiting again, but this time I'll try to eat it as soon as possible for...

This is my 3rd time tasting their food. Tried their joint pulav and chicken 65 biryani today.

• NO KHATTA OR GRAVY SALAN PROVIDED * Both pulav n biryani were average and not upto the mark which they used to have earlier. On top of that I was shocked to know that they have stopped giving khatta or salan gravy for the pulav’s/biryani which is NOT GOOD TO DO (I mean who will have biryani or pulav without the salan gravy) when asked regarding this they said they stopped because khatta is getting spoiled early which is not a proper reason considering how restaurants could be able to provide running all day unlike food truck which only runs on evenings.

Overall things noticed: Rice quantity has decreased Packaging has changed a bit (removed istraaku) NO Khatta or Gravy Loosing the taste as they grow (heard they are adding new branches). Would be nice if they revive the old taste and things they provide if they need to survive when looking to expand...

When this restaurant first opened, I tried their Fry Piece Biryani and it was amazing — fresh, flavorful, and perfectly cooked. I even gave them a 5-star review at that time.

However, things have gone downhill since then. About a month later, I ordered the same biryani again. It was okay, but not nearly as good as before. Then, after three months, I decided to give them another try — and it was honestly the worst experience. The chicken pieces were completely dry and hard to chew, like they were leftovers from the previous day. The taste and quality were nothing like what they served when they first opened.

If the restaurant wants to stay in business, they really need to maintain the same quality and freshness that impressed customers in the beginning. They seriously need to fix their quality before they lose all...