Clean, wash and soak the rice for 30 minutes. After 30 minutes, strain the rice and leave it in a strainer. Set it aside.
Heat oil or ghee or a mix of both in a heavy bottom pan. Add all the whole spices (fennel seeds, cumin, cinnamon, star anise, bay leaves, green cardamom, cloves, mace blade and black pepper corns). Sauté for few seconds.
Add sliced onions and fry until soft and just starts picking golden color. Do not over brown or burn them. Add ginger paste and garlic paste, fry for 30 seconds.
Add potato chunks and fry for 1-2 minutes. Add cauliflower, peas, carrot, beans and green chilies, sauté for a minute.
Add garam masala powder, salt and nutmeg powder, mix well and sauté for 30 seconds.
Add 1 cup milk, mix and cook for a minute. Now, add soaked and strained rice and gently fry for 30 seconds. Add 3 cups of water, lemon juice and bring it to a boil.
Cover and cook on low heat for 15 minutes or until cooked. Switch off the heat and let it rest for 5-7 minutes.
Fluff up the rice using fork or ladle, sprinkle fried onions, veg pulao is ready to serve.