Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with ¼ cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.