Soak rice in water and add some salt at least for 1 or 2 hours.
Clean and devein shrimps.
In a bowl, marinade shrimps with 1 minced garlic clove, minced ginger, salt, turmeric, black pepper, chili pepper, lemon juice and saffron. Mix very well. Cover and pop it in the fridge for 30 minutes.
For making tamarind sauce, mix dry tamarind with ½ cup boiling water. Mix until it dissolves. Then stain the sauce.
Add some butter to a pan, add minced garlic and sauté for 2 minutes. Pour marinated shrimps to the pan and sauté for 2 minutes more. Then add chopped vegetables and tamarind sauce. Stir until you have a thick sauce. Then set aside.
In a big pot bring some water to boil, drain rice and add to boiling water. You can add 1 tsp of turmeric to boiling water to make your rice colorful. Take out one rice grain when it was soft on outside and hard at the center it is a good time to drain.
Wash your pot and place it on the heat, add some oil and place your favorite tah-dig at the bottom, pour one layer rice and one layer shrimp mixture till you finish rice.
Cover the pot with kitchen paper towel and put the lid on. Set heat on high for 5 minutes, after you saw steam coming out of the pot reduce heat to low and cook for 40 minutes.