Most Popular types of biryani, each with distinctive flavours and preparation techniques, are listed below:

Hyderabadi Biryani Originator:  India's Hyderabadi Features: Made using basmati rice, meat (usually chicken or mutton), and the "dum" method—which involves slow-cooking the ingredients in a sealed pot—it is well-known for its rich flavours. It is frequently seasoned with cardamom, saffron, and other flavorful spices.

Thalassery Biryani: Kerala, India is the Originator: "Kaima" or "jeerakasala" rice, which has shorter grains. The distinctive flavour of this biryani, which frequently contains coconut and regional spices, is well-known. Another name for it is Malabar biryani.

Ambur, Tamil Nadu, India is the origin of Ambur Biryani.Features: Made with a type of small-grain rice called seeraga samba, this biryani is well-known for its unique flavour. It is made with a mixture of regional spices and is frequently served with an aubergine (brinda) curry.

Mughlai Biryani: India's Mughal Empire is the Source Features: Made with a combination of spices, saffron, and ghee, this biryani is aromatic and rich. Its rich flavour is enhanced by the frequent inclusion of nuts and dried fruits.

Origin of Kalyani Biryani: Hyderabad, India Characteristics: Known as the "poor man's Hyderabadi biryani," Buffalo meat is used to make kalyani biryani, which has a more straightforward spice mixture. The Hyderabadi biryani is more reasonably priced and has a higher level of spice than the classic variety.

Delhi's Bombay Biryani: Mumbai, IndiaFeatures: Fried potatoes, a blend of aromatic spices, and dried plums make up this significantly sweeter biryani. Basmati rice with chicken or mutton are frequently used to make it.

Dindigul, Tamil Nadu, India is the origin of Dindigul Biryani.Features: Seeraga samba rice is used in this variation as well. It is renowned for having a tart and spicy flavour that is derived from the addition of lemon juice, green chilies, and other regional spices.

Lucknow, India is the origin of Lucknow (Awadhi) Biryani.Features: The subtle flavours of this biryani are well-known. After being cooked independently, the rice and meat are layered. It is made with a mixture of aromatic spices and frequently has boiled eggs and fried onions as garnish.

Sindhi Biryani: Pakistani state of SindhFeatures: Potatoes, tomatoes, and yoghurt are ingredients in Sindhi biryani, which is well-known for its tart and spicy flavours. Fried onions, mint leaves, and fresh coriander are frequently used as garnishes.

These varieties of biryani highlight the dish's versatility and regional adaptations, making it a beloved and integral part of South Asian cuisine.