Hyderabad is the Indian city known for its spicy Hyderabadi style of biryani.
Hyderabadi biryani originated in Hyderabad, a historic city in the Deccan region of southern India. The dish developed through interaction between local Deccani cooking traditions and Mughlai influences during the era of the Nizams, Hyderabad's former rulers. It became so closely associated with the city that the dish is often treated as a symbol of Hyderabadi cuisine.
The preparation commonly uses basmati rice, meat such as goat or chicken, yogurt, fried onions, ghee, saffron, and a complex mixture of spices. In kachchi, or raw, biryani, marinated raw meat is layered with rice and cooked together using dum, a sealed, slow-cooking method. Pakki biryani uses meat that has already been cooked.
The other options are also associated with notable biryani traditions: Kolkata has its own lighter style, Lucknow is known for Awadhi biryani, and Chennai has several South Indian biryani traditions. They are not the canonical answer to this city-specific question.