Hyderabadi Biryani: From the city of Hyderabad, this biryani is a perfect blend of Mughlai and Andhra cuisines. It can be cooked in two ways: kacchi (raw) biryani where raw meat is marinated and then sandwiched between layers of partially cooked rice, or pakki (cooked) biryani where the meat is cooked before being layered with the rice.

Lucknowi (Awadhi) Biryani: Originating from the city of Lucknow, this biryani is characterized by its cooking technique called dum pukht where the pot is sealed (usually with dough) to trap the steam and allow the ingredients to slow cook in their own juices.

Kolkata Biryani: Originating from Kolkata (formerly Calcutta), this biryani is characterized by its subtle flavors and addition of boiled potatoes. It's a derivative of the Lucknowi biryani, adapted by the Nawabs when they migrated to Bengal.

Malabar Biryani: From the Malabar coast of Kerala, this biryani uses Khyma or Jeerakasala rice instead of the usual Basmati rice. It's mildly spiced, garnished with fried onions, raisins, and cashews, and often contains fish or prawns.

Tamil Nadu's Ambur/Vaniyambadi Biryani: From the Vellore district of Tamil Nadu, it's usually made with mutton and uses seeraga samba rice with a distinct taste and flavor.

Dindigul Biryani: Another gem from Tamil Nadu, it's a bit tangy as it uses a little curd and lemon. The rice used is also seeraga samba rice.

Bhatkali Biryani: Originating from the coastal areas of Karnataka, it has a unique flavor due to the use of green chilies, onions, and spices.

Sindhi Biryani: Hailing from the Sindh region of Pakistan, this version is spicy and tangy, using lots of tomatoes, yogurt, and chili peppers.

Memoni/Kutchi Biryani: Originating from the Memon community, this biryani uses lamb, yogurt, fried onions, and potatoes. It's spicier than Sindhi biryani.

Bombay Biryani: Popular in Mumbai, it's a spicy variant, often containing fried spiced potatoes.

Thalassery Biryani: From Kerala, it's distinctly flavored with fennel seeds and uses thin rice (not Basmati).