Handia
Veg
Vegan
Fermented rice beer brewed at home — cooked rice mixed with ranu (a fermentation starter cake made from wild forest herbs and bark), sealed in a clay pot, and left to ferment for 2–5 days. The result is a lightly effervescent, milky-white, mildly alcoholic beverage with a clean, slightly sour rice flavour. The cultural drink of Jharkhand's tribal communities, central to weddings, festivals, and daily fieldwork.
Cuisines
Chhattisgarhi
Jharkhand
Manipuri
Assamese
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | rice |
| 1 cup | ranu tablets or bakhar (rice fermentation starter) |
| 4 cups | water |
Instructions
- 1 Wash the rice thoroughly until the water runs clear.
- 2 Soak the rice in water for about 30 minutes.
- 3 Drain the soaked rice and steam it until fully cooked, about 20 minutes.
- 4 Allow the rice to cool to room temperature.
- 5 Once cooled, crumble the ranu tablets or bakhar and mix it evenly into the rice.
- 6 Transfer the rice mixture into a clay pot or any non-reactive container.
- 7 Cover the container with a clean cloth and let it ferment at room temperature for 2-3 days.
- 8 After fermentation, the Handia is ready to be served. It can be consumed as is or diluted with water for a lighter drink.
Tips
Ensure the rice is completely cooled before adding the fermentation starter to avoid killing the fermenting agents.