Heat the ghee or oil in a heavy-bottomed pot over medium heat and add the cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Let the whole spices sizzle for a few seconds until fragrant, then add the sliced onion and sauté until lightly golden. Add the green chili and ginger, followed by the carrot, peas, green beans, and cauliflower, and cook for 3–4 minutes. Stir in the turmeric, garam masala, and salt, then add the drained basmati rice and gently toss everything together for about a minute. Pour in the water or vegetable stock and bring to a boil. Reduce the heat to low, cover tightly, and simmer for 15–18 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and let the pulao rest, covered, for 5 minutes before gently fluffing it with a fork. Finish with fresh coriander, mint, and lemon juice before serving.