Put 3 cups of water with the rice, lentils, turmeric, cinnamon, cardamom, star anise and bay leaves in a pan. Stir well and bring to a boil. Reduce the heat, cover and simmer gently for 50-60 minutes, or until the liquid is absorbed. Remove the whole spices. Transfer the mixture to a large bowl. Whisk 2 tablespoons of the oil with the lemon juice and fork through the rice mixture. Boil, steam the broccoli and carrots until tender. Drain and refresh in cold water. Heat the remaining oil in a large pan and add the onion, garlic and capsicum. Stir-fry for 2-3 minutes, then add the garam masala and coriander, and stir-fry for a further 1-2 minutes. Add the vegetables and toss to coat in the spice mixture. Add to the rice and fork through to combine. Cover and refrigerate until cold. To make the dressing, mix the yogurt, lemon juice, mint and cumin seeds together, and season with salt and pepper. Spoon the salad into individual serving bowls or onto a platter and serve with the dressing.