| 'Shik dum' girl Rimii is all set to create a Dhoom this Diwali season with her spicy persona in two films, Kyon Ki (Salman, Kareena) and Garam Masala (a special appearance opposite Akshay).
A third November release, Deewane Huye Pagal, has three men — Akshay, Shahid and Suneil Shetty — besotted by the Bengali beauty.
And there are half-a-dozen films in the pipeline. But the girl isn't complaining; she'd rather don grease paint and spend time in the studios than grease her hands in the kitchen at home. Rimii's thought for food
I begin my day with a glass of warm water, followed by a cup of regular tea. For the rest of the day, I have green tea.
I'm a non-vegetarian. Even though I'm Bengali, I'm not fond of fish. I'm allergic to prawns. I prefer chicken.
I am not a breakfast person; I can settle for tea and biscuits. I have lunch by 1.30 pm. On days when I'm not shooting, I wake up by 12.30-1.00 and have lunch directly after my bath.
On the sets, I eat normal production food. I love fried stuff. The unit food normally is a vegetarian dish, a chicken dish, rotis and rice. I eat only roti because in rice I prefer to have brown rice.
In the evenings, I snack on idlis, sandwiches and have a cup of green tea.
I enjoy eating, but khane ko itna importance nahin deti hoon and I am not a fussy eater.
For dinner I have two rotis, some vegetables and a chicken dish.
In Bengali food, I love aloo poshto.
I can only boil water. I don't even want to try cooking because I feel suffocated in the kitchen. Two years ago, I tried to make an omlette. But it turned out so bad that even I couldn't eat it.
I normally go to the gym at around 6.30-7.00 am. I work out for one-and-a-half hours. Every alternate day, I do cardio and weight training. I do cardio for 20-25 minutes and then I do my stretches and abs.
I was born and brought up in Kolkata and I never had friends, so I hardly went to restaurants. My parents are not restaurant people either.
In Mumbai, I have been to J W Marriott and Oh! Calcutta. The latter serves authentic Bengali food, especially aloo poshto. I prefer coffee shops to regular restaurants. I enjoy the buffet at the Marriott coffee shop.
I prefer all types of Indian food — Punjabi, South Indian, Bengali...
One thing I must always have in my fridge is a Bengali sweet.
I would never eat snake meat even if I were starving.
My favourite restaurant abroad is Starbucks. I love their cold coffee.
In desserts, I prefer Bengalis sweets, kheer, brownies with ice-cream and litchis with ice-cream.
I don't eat fruits at all — mujhe fruits ke naam se hi chid hai.
Tea is my favourite beverage. I carry green tea with me when I am shooting.
I am not an alcohol person at all — I have not even tried anything.
Romance jab zindagi mein ayega uske baad hi I will decide where to go and what to eat. Right now, I can't even imagine.
I like spicy food. My favourite spice is green chilli.
I don't have a favourite kitchen appliance because nothing can inspire me to get into a kitchen.
I'm very short-tempered by nature aur jab bhi gussa aata hain toh bahut jyaada aata hain so I think I resemble a green chilli.
I avoided the canteen in school and college as I found them quite unclean.
My mom, like all other moms, is a fantastic cook. I enjoy whatever she makes. On second thoughts, I like the way she makes aloo poshto.
My favourite food is chicken biryani.
On a hot summer's day I avoid eating non-vegetarian food and binge on coconut water.
On a cold winter's day, tea keeps me warm.
During the monsoons, I eat only chicken. I avoid fish. Pakode or fried chicken is ideal in the rains.
I am not too fond of pizzas and pastas; I would rather eat a chaat. Din mein ek ya do baar wada pav, sev puri, bhel puri kha bhi leti hoon.
I like only Indian food. Even when I am abroad, I stick to Indian cuisine as I'm scared to try out new stuff. I'm afraid I'll fall sick. Sometimes, I eat a McDonald's burger.
I love south Indian food. They use lot of khattaa in their food, whether it is chicken or cabbage. I love the south Indian pickle, pachadi. It tastes delcious. I'm also fond of sambhar.
The food on the sets of Yash Raj's Dhoom was awesome. We would enjoy lunch because we all ate together. If Abhishek got food from home, he would share it with me. Abhishek would get sweets like kheer or gajar ka halwa for us. Mad Films also serves excellent food.
Salman, my co-star in Kyun Ki, is not a fussy eater. He is an effortless actor and also a wonderful human being — my favourite.
I have had meals with Kareena too. She has many small meals. If she eats rajma-chawal during lunch break, she will eat chicken two hours later. This is very beneficial to one's health — if you eat all your food at one sitting, it fills you up.
When shooting for Hungama, I was a newcomer. I felt awkward eating with established names like Ratan Jain, Akshaye Khanna and Priyadarshan. I was in awe of them. So I would eat lunch with my mother and staff. Now, with the passage of time, I can comfortably share a meal with Salman, Akshaye, Kareena, Abhishek, Shahid and Esha. |
| Rimii's mother's chicken biryani kg basmati rice (washed and soaked for 20 minutes)
1kg broiler chicken (cut into medium-size pieces)
100 gm curds
6-8 tbsp oil
1 tsp cumin seeds
6 cloves
4 pieces cinnamon stick
6 green cardamoms
2 black cardamoms
4 bay leaves
7 medium-sized onions (finely chopped)
4-5 green chillies (finely chopped)
1 tbsp ginger garlic paste
6 medium-sized tomatoes (finely chopped)
3 tsp coriander powder
2 tsp red chilli powder
tsp turmeric powder
A handful of coriander leaves (finely chopped)
A handful of mint leaves (finely chopped)
2 tbsp ghee
15-20 strands of saffron (soaked in cup warm milk)
Sufficient wheat flour dough (to seal the dekchi)
Salt to taste To garnish
2-3 medium-size onions (finely sliced and deep fried)
2-3 tbsp finely chopped coriander leaves To cook the rice
Boil the rice with salt, 2-3 green cardamoms, 2 cloves, 2 cinnamon sticks and two bay leaves. When the rice is 3/4th done, drain out the water completely. Spread the rice in a big plate and cool it completely. For the chicken
Clean and wash the chicken pieces. Marinate the chicken in curd for an hour. Heat oil in a heavy bottomed vessel. Add the balance cumin seeds, cloves, cinnamon sticks, green and black cardamoms and bay leaves. Saut for a minute.
Add the onions, green chillies, ginger-garlic paste and fry on a low flame till the onions are golden. Add the tomatoes and cook on a low flame till tender. Add salt, coriander powder, red chilli powder and turmeric powder and saut for few minutes.
Add coriander and mint leaves and saut till oil separates. Add the marinated chicken and mix gently. Cover the vessel with a lid and pour some water on it. Cook on a low flame, mixing gently at regular intervals. Add water if required. Cook till the chicken is done. Assembling the biryani for dum
In a big dekchi, lightly heat the ghee and evenly spread out half the rice. Sprinkle some saffron milk on the rice. Spread the chicken over it. Top it with the remaining rice and sprinkle the remaining saffron milk. Close the dekchi with a lid and seal it with dough. Keep on a low flame (dum) for 10-15 minutes. Garnish with fried onions and coriander leaves. | |
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