In a large heavy bottom pot, bring cracked wheat (including the water used for soaking), chicken, cinnamon stick, cloves, black pepper, mint leaves, chilies, and salt to boil.**
Once everything comes to a boil, partially cover the pot, and cook on medium heat for 30 minutes, or till the cracked wheat swells and gets thick in consistency, and the chicken cooks through. Stir every 10 minutes to avoid clumping.
Once Dalia is done cooking, bring the heat to low, and cover the pot. Stir every now and then to make sure that the cooked Dalia does not stick to the bottom. Be careful to stir the chicken gently as it can break and disintegrate in the Dalia.
Heat a frying pan on medium heat. Add oil, then fry onions till they turn golden brown. After that add cumin seeds and stir fry for 5 seconds.
Now, add the tempered oil on Dalia. Stir gently. Cover and cook on low heat for additional 10 minutes.
Your Dalia with Chicken is done. Serve warm as is, or with Chaat Masala and lemon wedges.