Haria
Veg
Vegan
Fermented rice beer — cooked rice fermented with a natural starter (ranu tablet made from herbs and wild yeast) for several days until mildly alcoholic, cloudy, and slightly sour. The traditional tribal beverage of Chhattisgarh and Jharkhand, drunk as a daily refreshment, at festivals, and offered to guests as a sign of hospitality.
Cuisines
Chhattisgarhi
Jharkhand
Odia
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | rice |
| 1 cup | water |
| 1 cup | starter culture or previously fermented rice water |
| — | salt to taste |
Instructions
- 1 Wash the rice thoroughly and soak it in water for about 4-5 hours.
- 2 Drain the water and grind the soaked rice into a coarse paste using a little water.
- 3 Mix the rice paste with the starter culture or previously fermented rice water in a large container.
- 4 Add enough water to achieve a thin, porridge-like consistency.
- 5 Cover the container with a cloth and let it ferment overnight or for 8-12 hours in a warm place.
- 6 After fermentation, stir the mixture well and add salt to taste.
- 7 Serve the Haria chilled or at room temperature.
Tips
For a more authentic taste, use a clay pot for fermentation.