Trim any fat from the turkey thighs and cut them into 5 cm (2 in) cubes. Put them into a mixing bowl, add the garlic, ginger, turmeric and yoghurt and mix thoroughly. Cover and leave to marinate for 2-3 hours.
Meanwhile, rinse the rice then cover it with cold water and leave it to soak for 30 minutes. Hard-boil the egg for the garnish. Drain the rice.
Coarsely grind the red chilli and coriander and cumin seeds in a spice mill or with a pestle and mortar. Add the poppy seeds, if using, and sesame seeds and grind to a fine mixture.
Heat the oil in a nonstick saucepan over a low heat, add the cardamom, cinnamon and cloves and let them sizzle for 20-25 seconds. Add the onions and green chilli, increase the heat to medium and fry for 7-8 minutes until the onions are lightly browned, stirring frequently.
Add the ground spices to the onions, continue to fry for 1-2 minutes, then add the marinated turkey. Increase the heat to high and fry the meat for 7-8 minutes, stirring frequently. Put a kettle on to boil.
Add the rice to the pan, add salt to taste and fry for 2-3 minutes. Then pour in 475 ml (17 fl oz) of boiling water, bring it back to the boil and boil hard for 1 minute. Then reduce the heat to very low, cover the pan with a piece of foil and place the lid on top. Cook for 10 minutes, without uncovering the pan. Remove from the heat and allow the rice to stand, undisturbed, for 10 minutes.
Transfer the pilaf to a serving dish, garnish with sliced egg, sprinkle paprika and a few sprigs of parsley over the top and serve.
Variation: you can leave the turkey to marinate overnight in the refrigerator, but bring it to room temperature before cooking.