Jharkhand Handia Rice Beer Ranu Tribal Fermented Ceremonial

Fermented rice beer brewed with traditional ranu herbal starter — the sacred ceremonial and social drink of the tribal communities of Jharkhand.

Ingredients

2 cups cooked rice — cooled completely to room temperature
1 piece ranu (the traditional Jharkhand herbal yeast cake — substitute: 1/4 tsp active dry yeast plus 1 tbsp rice flour)
4 cups cool boiled water

Cook 2 cups rice until fully soft. Spread on a tray and cool completely to room temperature — warm rice kills the yeast.
Crumble ranu finely. Mix with 2 tbsp cooled rice and a little water.
Leave 15 minutes to activate. If using yeast substitute: mix with rice flour and 2 tbsp lukewarm water. Leave 15 minutes until frothy.
In a clean clay pot combine cooled rice with activated starter.
Add 4 cups cool boiled water. Stir gently.
Cover the pot mouth with clean cloth. Ferment at room temperature for 2 to 4 days — cooler temperatures need longer.
When the handia smells pleasantly sour and yeasty with a slight fizz, it is ready.
Strain for a clear drink or drink unstrained. Serve at room temperature.