13 Tiffin Recipes That Stay Fresh Until Lunchtime

6. Vegetable Pulao (Dry-style)

A dry-style vegetable pulao—light on water and oil, with well-separated grains—packs beautifully. Use long-grain rice, whole spices like bay leaf and cardamom, and fry vegetables quickly on high heat so they hold their shape. Avoid watery vegetables like zucchini unless you squeeze excess moisture before use. After cooking, spread the pulao on a tray to cool quickly so it doesn’t trap steam when sealed. Adding toasted nuts like cashews or sliced almonds provides crunch and keeps the texture interesting. Do not include yogurt raita or wet curries inside the same compartment. If you miss a sauce, pack a small bottle of lemon-scented olive oil or a dry spiced powder (podi) to refresh the rice at lunchtime. A micro-perforated stainless lid or slightly vented container can help on humid days.