Assamese Recipe

Assamese Rice Beer (haaj Pani) - A Traditional Recipe Guide

Assam is a paradise for food lovers. The state's culinary delights strike the perfect blend of fresh, local ingredients and a unique blend of sweet and sour flavours. Haaj Pani (also known as Sajpani or Hajpani) is a beloved traditional rice-based fermented drink from Assam. Deeply rooted in the indigenous cultures of the region, this ethnic beverage is often served during festivals, community gatherings, and rituals. Made from simple ingredients—rice, water, and a special herbal yeast called Lao—this mildly alcoholic drink is both refreshing and symbolic of Assam’s rich heritage.
Assamese Rice Beer (haaj Pani) recipe

Share the taste of Assam—perfect for culinary explorers and heritage food lovers.

Ingredients & Method

In this guide, you’ll learn how to make authentic Assamese rice beer at home using traditional fermentation techniques.

Ingredients You Will Need:

  • Cooked rice (preferably aromatic and well-cooked)

  • Water

  • Lao (Yeast Starter) – made from crushed herbs and powdered rice

Note: Lao cakes are typically prepared by tribal communities and are essential for the fermentation process.

Step-by-Step Preparation Process:

Step 1: Cook the Rice

Start by boiling the rice until it is fully cooked and soft. Aromatic varieties like joha rice work best for flavor.

Step 2: Let It Cool

Spread the rice on a clean plate or tray and allow it to cool to room temperature. Hot rice can kill the yeast and affect fermentation.

Step 3: Mix with Lao (Yeast Starter)

Once cooled, crush the Lao cake and mix it thoroughly with the rice in a clean container. This mixture acts as the base for fermentation.

Step 4: Add Water and Combine

Add a sufficient amount of clean water to the rice mixture to create a thick slurry. Stir well to ensure even distribution of the yeast.

Step 5: Ferment the Mixture

Cover the container with a lid or clean cloth and place it in a warm, dark place. Let it ferment undisturbed for 3 to 7 days depending on the ambient temperature and humidity.

Step 6: Strain and Serve

Once fermentation is complete, strain the liquid from the solid residue. The clear, aromatic liquid is your homemade Haaj Pani – ready to drink!

Serving Suggestions:

  • Serve chilled in clay or bamboo cups for a rustic, authentic feel.

  • It can be consumed fresh or aged for a few more days to enhance its flavor.

  • Ideal for traditional feasts, Bihu celebrations, or just a casual cultural experience at home.

Cultural Note:

Haaj Pani is not just a beverage but a symbol of communal harmony and tradition in various indigenous communities like the Bodos, Mishings, Dimasas, and others. Making and sharing this drink often accompanies rituals, agricultural festivals, and social ceremonies.

Final Thoughts:

Making Assamese rice beer at home is a rewarding and cultural experience. With patience and care, you can enjoy a taste of Assam’s rich heritage right in your kitchen. Whether you're exploring ethnic foods or celebrating your roots, Haaj Pani is a drink worth making and sharing.