Bring 4 cups of water to boil in a large pot. Season with salt and olive oil, add 1 cup brown basmati rice, cover, and simmer on low for 20 minutes. Stir in 1 cup quinoa and 1 cup basmati rice, re-cover, and let cook an additional 20 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until golden. Add minced garlic and sliced red bell pepper, cooking for another 3 minutes. Stir in 1 tablespoon curry powder, 1 teaspoon red pepper flakes, 1 teaspoon turmeric, 1 teaspoon cumin, and ground black pepper to taste; cook until fragrant.

Introduce cleaned raw shrimp to the sautéed vegetables, stirring as shrimp turns pink. Cook for 4-5 minutes until just cooked and tender.

In a large pot or casserole dish, layer half of the cooked rice and quinoa mixture, followed by the sautéed shrimp and vegetable mixture, and then the remaining rice. Drizzle fresh lemon juice and saffron water over top, cover tightly, reduce to low heat, and steam for 25 minutes.

After steaming, carefully remove the lid and fluff the rice with a fork. Serve hot, garnished with fresh herbs like cilantro, dill, and chopped green onions.