Wash the rice well, till the water is clear and soak it in water for about an hour.
After an hour of soaking, drain the rice and keep in a colander for all the water to drain.
In a blender, make a paste of the tomatoes, chillies and coriander leaves and keep aside.

In a large vessel or deep pan, heat the oil and ghee.
Add all the dry whole spices (jeera, cloves, cinnamon, cardamoms, star anise and bay leaf) and sauté for a few seconds till they sizzle and release an aroma.
Stir in the turmeric and coriander powder and mix.

Pour in the tomato paste and stir well. Keep frying till the oil separates.
Stir in the rice and mix well. Keep frying for a minute or two till each grain of rice is fried well.
Add the vegetables (carrots, peas, beans, potato and cauliflower), yogurt and salt and mix well.
Pour in the hot water and stir to combine all the ingredients well.

Bring to boil. Once it starts boiling, reduce the heat to low and cook till the rice is fully cooked (about 20 minutes) and separate. In case you feel the rice is still uncooked, keep adding hot water in small quantities.
Serve hot with boondi raita, plain cucumber raita or yogurt.

Feel free to use any other vegetable you like.
A variation would be to add paneer cubes or tofu(soybean curd), garbanzo beans (chick peas) or even cooked rajma along with the vegetables to make it a whole meal as paneer, tofu and the beans will provide the necessary protein in your meal.
For a vegan diet, you can avoid the ghee and use only oil.