Soak the saffron in tepid water for 10 minutes. put the shallots, garlic, spices and salt into a spice grinder and grind to paste.
Heat the ghee in a saucepan and add the mustard seeds. when they are start to pop, add the shrimp and stir over a high heat for 1 minutes. stir in the spice mix, then coconut milk and yogurt. simmer for 20 minutes.
Bring a large saucepan of salted water to a boil. add the rice to the pan. boil for 12 minutes. drain. pile the rice on the shrimp. spoon over the golden raisins and trickle the saffron water over the rices in lines. cover the pan with a clean cloth and put the lid tightly.
Remove the pan from heat and leave to stand for 5 minutes. serve and garnished.