Handia Rice Beer
Traditional fermented rice beer of Ho tribal community. Sacred brew for festivals and rituals.
Ingredients
Main
- rice — 250 g (ground)
- Water — 2 cup (whole)
- salt (optional) (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Wash the rice well and boil it in water until soft and fully cooked.
- Spread the cooked rice on a plate and let it cool completely to room temperature.
- Rub a little mustard oil on your hands and mix it into the cooled rice along with a pinch of salt, mashing lightly so the grains break a bit and release starch.
- Pack the rice into an earthen or glass pot, cover with a cloth, and leave it to ferment naturally in a warm place for 2 to 3 days.
- Once fermented and a mild sour, alcoholic smell develops, add water to the fermented rice mash and mix well.
- Strain the liquid through a muslin cloth, pressing out the juice, and discard the solids.
- Serve the Handia chilled or at room temperature.
Common questions
- Handia Rice Beer ko English mein kya kehte hain?
- चाईबासा हंडिया ko English mein Handia Rice Beer likhte hain.
- Ek plate Handia Rice Beer mein kitni calories hoti hain?
- 286 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 10 min taiyari, 30 min pakana.