Soak brown rice in four to five cups of water for two hours. Drain and keep aside.
Heat a deep non-stick pan, add bay leaf, cloves, cumin seeds and cinnamon and roast for a few seconds or till a nice aroma is given out.
Add drained rice and salt and roast for one to two minutes. Add four cups of water. Bring it to a boil. Add carrots, French beans, cauliflower, mushrooms and green chillies.
Stir and bring to a boil. Reduce heat, cover and cook till almost done. Add green peas and mix gently. Cover and cook till done. Serve hot garnished with fresh coriander leaves.