Finely cut onions and julienne cut carrot. Cut Cauliflower into small pieces .
Rinse rice in water until liquid runs clear. Drain water. Put all spices, butter and salt in a pot with the 1.5 cup water. Bring to a boil and then reduce heat to medium low. Cook with lid on. Cook until liquid is gone. Remove bay leaf once rice is finished cooking.
In the mean time, sauté onions and cauliflower, and carrot with the .5 TL butter. Cook until vegetables are tender. Combine with rice and serve.