4. Malabar Biryani:

Malabar Biryani is from the Kozhikode region of Kerala state. Biryani is a heavy indulgence of spices and moist Meat (unlike the dry, spicy one in other biryani variants) and dry fruits. While the procedure is almost similar to other Biryani dishes, the rice flavor is much different here, as the dish uses tiny grain thin rice called Khyma. The dish is very famous among the Malabar Muslims in the state. It is also famous with types of Fish Biryani taste too.

5. AmburBiryani:

As the name suggests, Ambur Biryani is a popular dish in a place called Ambur that is from the Northern side of Tamil Nadu. The dish is also known as Vaniyambadi Biryani. The region has the presence of a heavy Muslim population, and because of that, the dish is with inspiration and clues of the tastes from the Nawabs of Arcot. The Ambur Biryani is much spicer than other kinds of dishes and dominates in the strong flavor of chili than of whole spices.

6. Memoni Biryani:

Memoni Biryani is a variation of Biryani that has come into existence from the cuisine of Memons of western Gujarat and the Sindh region of India. This dish is heavy in spice and taste, which has a higher amount of small soft chunks of meat with onions, potatoes, tomato, and onions. The Biryani is easily one of the most spiciest variants in entire India.

7. Dindigul Biryani:

Dindigul Biryani is another variant in the dish that is famous in the state of Tamil Nadu. The Dindigul biryani quite varies from its other style variants, as it uses more of a strong tangy flavor when compared to others. Meat (chicken or mutton), curd, onions, lemon, and pepper are the main ingredients to bring in this dish’s flavor. In addition, the Dindigul biryani also uses Jeera Samba instead of regular Basmati to get the authentic traditional flavor.