Wash rice 2-3 times with cold water and keep it aside.
In a small pan, on medium-low flame dry roast cassia, coriander seeds, star aniseed petals, cloves, mace blades, nutmeg piece for few seconds just until the spices are fragrant.
Turn off the heat. Allow spices to cool down completely and grind to a powder in a spice grinder or coffee grinder.
In a stainless steel cooking pot or skillet, heat oil on medium-high heat.
Add bay leaf, cumin, stir and let cumin splutter.
Now add onions, ginger-garlic paste and saute for a couple of minutes or until onions turn soft.
Now add tomatoes, carrot, beans, green peas, potato, salt, chilli powder, turmeric, ground masala. Saute and cook for 2-3 minutes.
Add rice, water, coriander, mix gently and bring it to boil. Cook on medium-high heat for 3-4 minutes.
Now reduce the heat to the lowest possible setting, close the pot with the lid and cook for 10 minutes.
Turn off the heat, let it stand for 5 minutes and then open the lid.
Enjoy piping hot delicious Vegetable Masala Rice with raita and salad.