Crevettes Tipazienne | Algerian prawns with rice

Name: Crevettes Tipazienne | Algerian prawns with rice
Cuisine: Moroccan, African
Ingredients: 1 1/2 cup long grain rice, washed; few thread of saffron; 3 cups fish or shrimp stock; 1 onion 2 cloves of garlic, chopped fine; handful of chopped cilantro; pinch of cumin salt/pepper; 500g cleaned and devined shrimps; handful of cilantro; 2 cloves of garlic; 1/8 tsp of ground coriander, cumin, sweet paprika, saffron powder, cinnamon, mace, garlic powder; handful of parsly and cilantro, rough chopped; juice of one lemon; 2 tsp corn starch (maizena); 1 onion, diced fine; 1 sprig of fresh thyme; 1 bay leaf; 2 1/2 c fish or shrimp stock; 500g whole shrimps; 1/8 tsp of ground coriander, cumin, sweet paprika, saffron powder, cinnamon, mace, garlic powder; handful of cilantro and parsly