Madras Samayal

Pan Roasted Chicken Biryani Recipe in Tamil

In this video we will see how to make Pan Roasted Chicken Biryani Recipe in Tamil, a rich, aromatic, and restaurant-style biryani made without dum or pressure cooker — fully cooked on a pan with perfectly roasted chicken. This biryani is packed with bold masala flavor, juicy chicken, and fluffy basmati rice infused with whole spices, mint, coriander, and ghee. The pan-roasting method gives the chicken a beautiful coating of masala and a slightly smoky taste, making every bite extra special and irresistibly delicious. Pan Roasted Chicken Biryani is perfect for weekend lunches, family gatherings, or special occasions when you want to cook something grand but still in a simple home-style method. The chicken is marinated with curd, spices, lemon juice, and herbs, making it tender and flavorful. Roasting it on the pan locks in the taste, and when combined with the biryani masala base and rice, the flavors blend beautifully into a rich, satisfying biryani. Adding eggs makes it even more filling and festive. This recipe is beginner-friendly with clear steps and uses everyday ingredients, yet the final result tastes just like a hotel biryani. Serve it hot with onion raita, brinjal curry, or salna for a complete biryani feast. If you love biryani with strong masala and perfectly cooked chicken, this pan roasted chicken biryani is a must-try! Friends, please do try this Pan Roasted Chicken Biryani recipe at home and share it with your friends and family. Also, please do share your feedback about the recipe in the comments below. All the best and happy cooking! Ingredients: 1 kg Chcken 2 tbsp thick Curd 1 tbsp Ginger Garlic paste 1/4 tsp Turmeric powder 1 tsp Coriander powder 2 tsp Chiken Masala 2 tsp Chilli powder Mint & Coriander leaves 2 tsp Salt 1/2 tsp pepper 2 tbsp lemon juice 4-5 tbsp Oil 3 Eggs For Biryani 4-5 tbsp Oil 2 bay leaves 2 Cinnamon 2 Star anise 1 small piece mace 2 black cardamom 4 cardamom 4 cloves 1 stone flower 1 Onion 2 green Chillies 1 tsp Ginger Garlic paste Mint & Coriander leaves 1 tomato 2 tbsp thick Curd 1 tsp Chiken Masala 1 tsp Chilli powder 3 cup Water 2 cup Basmati Rice Salt as required Mint & Coriander leaves 2-3 tbsp Ghee