In a large pot, bring 3¼ cups of water to a boil over medium-high heat. Add a pinch of salt and a drizzle of olive oil, then stir in the rinsed brown rice. Cover and reduce heat to low, simmering for 20 minutes. Add quinoa and basmati rice, cover again, and simmer for another 20 minutes until fluffy.

In a skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until golden, about 5 minutes. Add minced garlic and sliced red bell pepper, cooking for an additional 3-4 minutes.

Add deveined shrimp to the mixture, stirring gently. Sauté for 3-4 minutes until shrimp turns pink. Sprinkle in curry powder, turmeric, ground cumin, red pepper flakes, and black pepper, stirring well.

In a heavy-bottom pot, layer the rice-quinoa mixture and shrimp-vegetable blend. Pour over saffron water and lemon juice, distributing evenly. Cover tightly and cook on low heat for 25 minutes.

Fluff the rice mixture with a fork. Transfer to a serving platter, garnishing with chopped cilantro, dill, and sliced green onions.