Add 2 tablespoons of oil to a medium pan over medium heat. Add the cardamom, cloves, cinnamon, bay leaf, cumin, raisins and almonds and cook until aromatic, about 3-4 minutes. Add in the onion and sauté until softened, another 5-6 minutes.
Toss in the rice and coat in the spices and oil before covering with the seafood stock and adding a pinch of saffron and lemon juice. Cover the pot and cook for about 10 minutes, or until the rice has almost absorbed all of the liquid and the grains are tender. Season with salt and pepper, to taste.
In a food processor, puree the garlic, ginger, cumin, turmeric, 6 tbsp of vegetable oil and cilantro with a pinch each of salt and pepper. Add it to a plastic bad with the shrimp and toss until coated. Refrigerate for 30 minutes, or until ready to cook.
Add the marinated shrimp to a large nonstick skillet and saute until the spices caramelize on both sides, just about 1-2 minutes per side. Remove from the heat (do not overcook) and sprinkle with a pinch of fleur de sel.
Transfer the rice to a bowl, top with the cooked shrimp and garnish with sliced almonds, additional raisins and cilantro.