Pilaf whole spice mix (5 whole green cardamom pods, 5 cloves, 5 whole peppercorns, 3 inches (7.5 cm) cassia bark or cinnamon, 1 star anise and 1 bay leaf)
1 small onion, finely diced
1 inch (2.5 cm) piece of fresh ginger, finely chopped
2 cups (500 mL) basmati rice
1 tsp (5 mL) garam masala spice blend
Generous pinch of saffron
3 cups (750 mL) boiling water
1 tsp (5 mL) salt or to taste
1 lb (450 g) mixed mushrooms (look for a medley pack that has portabella, oyster, white button, crimini and enoki mushrooms), chopped roughly
Tandoori Turkey Drumsticks:
Whisk together the ingredients for the marinade, and season to taste.
Make three deep slits into the turkey drumsticks, then rub the marinade into the turkey.
Place in a resealable bag and marinate overnight, or for at least 4-6 hours in a refrigerator.
When ready to grill, bring the marinated turkey drumsticks back to room temperature.
Preheat the barbeque to 450F (230C). Brush the grill with a little oil.
Turn down the barbeque to 400F (205C), and grill the drumsticks for 25-30 minutes (depending on the size of your turkey drumsticks), turning a couple of times, and brushing with oil, until the juices run clear and the turkey is cooked all the way through.
Rest the turkey for a few minutes before shredding the meat off the drumsticks, and serving over the mushroom pilaf and a few lime wedges.
Spiced Mushroom Medley Pilaf:
Heat 2 Tbsp (30 mL) of oil in a large pot, and add the pilaf whole spice mix. Stir and fry for about 30 seconds until the spices smell fragrant.
Add the onion and fry on gentle heat for about 5 minutes, until the onion is soft, but not coloured.
Add the ginger and fry for an additional minute.
Add the basmati rice, garam masala and saffron, and fry together for 1-2 minutes, until the rice just turns opaque.
Add the boiling water and salt, and bring back to the boil.
Turn down the heat to low, then cover the pot with aluminium foil or a tight fitting lid.
Cook undisturbed for 15 minutes, then turn off the heat and let it sit for 5-10 minutes without uncovering.
Meanwhile, heat the remaining 2 Tbsp (30 mL) of oil in a large pan, and sauté the mushrooms on a high heat, stirring often, until golden, about 5 minutes.
Uncover the pilaf, and gently fluff up the rice. Stir in the mushrooms.
Adjust seasoning and serve with the tandoori turkey drumsticks and lime wedges.
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