Ambur, Dindigul, Chettinad, Chennai Muslim (Bhai Kadai), Kongu, Wallajah style, Rawther, Vaniyambadi
- Pakki biryani - the meat and rice are cooked separately and then layered together
- Kachchi biryani - meat and rice are cooked together in a single utensil
- Lucknowi biryani - less on spices Kolkata biryani - adds potatoes to it
- Hyderabadi biryani - more heavily spiced than Lucknowi and is served with salan (a plain gravy) Thalassery biryani - uses short grain rice, and is served with pappadum, in addition to raita
- Tamil style biryani (ambur/ thalapakatti/ Dindigul) - usually use a ground spice paste and are not layered
- Bhatkali biryani - heavy on the onions Zamzam biryani - chicken and mutton both in one biryani dish
- Bombay biryani - usually less spiced, and has dried plums sometimes
- Kolkata Biryani
- Sindhi Biryani
- Malabar Biryani
- Bombay biryani
- Dhaka/Kachina