Jharkhand Handia Rice Beer Traditional Fermented Brew

Method

1. 1

   Understand handia: Handia is a mildly fermented rice drink, similar to a very young rice beer, with low alcohol content. It is prepared and consumed by tribal communities of Jharkhand including the Santali, Ho, Mundari and Oraon people for ceremonial occasions, festivals and daily consumption. It has a slightly sour, tangy, slightly yeasty flavour.

2. 2

   Cook and cool the rice: Wash 2 cups rice until water runs clear. Cook with extra water until the rice is very soft — slightly overcooked. Spread on a flat tray and cool to room temperature completely. Do not use warm rice — it will kill the fermentation agents.

3. 3

   Prepare the ranu: Ranu (also called ranu pitha) are dried herbal cakes containing wild yeasts and fermentation-promoting herbs that have been passed down through generations of tribal communities. Crush 2 ranu tablets into a powder. If using the substitute, combine dried baker's yeast and ground fenugreek seeds.

4. 4

   Combine rice and ranu: In a clean clay pot or glass jar, combine the cooled cooked rice and the crushed ranu powder. Mix thoroughly with a clean dry spoon.

5. 5

   Add water: Add 5 cups clean cold water. Stir well to mix.

6. 6

   Begin fermentation: Seal the pot loosely with a cloth tied over the top (not an airtight lid — the fermentation produces gases that need to escape). Place in a warm spot away from direct sunlight. Room temperature of 25 to 30°C is ideal.

7. 7

   Wait for fermentation: Leave to ferment for 24 to 48 hours. After 24 hours taste a small spoonful — it should have developed a pleasant sourness and a slight fizz on the tongue. If it is still very bland, leave for another 12 hours.

8. 8

   Strain: After fermentation is complete, strain the liquid through a fine muslin cloth into a clean vessel. Press the rice to extract all liquid. The strained cloudy white liquid is the handia.

9. 9

   Chill: Refrigerate the handia for 1 hour before drinking for the best flavour.

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    Serve: Pour into glasses and drink cool. Handia has a mild, pleasant sourness, is slightly fizzy and gently warming. It is typically drunk from leaf cups at tribal ceremonies.