1. Rinse your rice under cold water then soak (for at least 30 minutes) and set aside. Sieve the kidney beans, rinse under cold water, and set aside.
2. Start the ‘tarka’ for the rajma. Take a medium sized lidded sauce pan, saute the onions and cumin seeds in 2-3 tablespoons of vegetable oil on a moderate heat until the onions become translucent and soft.
3. Next add the garlic, ginger and chillies and cook out for a couple of minutes.
4. Now add the garam masala, turmeric and salt and toast off for 30 seconds. If the pan is too dry add a splash of water so the spices don’t stick to the pan and burn. Allow the spices to cook out for a minute.
5. Next pour in the passata. Increase the hob heat, and bring to a simmer. Allow to cook out for 5 minutes or so. When you can see the oil has separated on the surface it’s ready to taste. Check your seasoning here, and adjust as desired.
6. Add the kidney beans to the pan, mix and ensure these are all coated in the tarka, then tip in the water. Bring to the boil, reduce the heat to medium and simmer part covered for about 15 minutes then remove from the heat. The kidney beans are already cooked, this is to allow the gravy to reduce, and for the beans to absorb the flavour.
7. Now divert your attention to the rice. We are going to use the absorption method. Take a medium sized lidded saucepan, and saute the onions, cumin seeds, peppercorns, cloves, bay leaf and salt, in some vegetable oil on a moderate heat until the onions become soft. Boil your kettle in the meantime.
8. Thoroughly drain the rice and stir through the onions along with the peas. Add 2 cups of just boiled water and stir again. Taste the water, you can add more salt if required. Bring the water to a boil, then slam on the lid immediately to trap the steam. Reduce the heat to medium and allow to cook for 10-12 minutes. You can check after 10 minutes. Remove from the heat. Replace the lid and allow to stand for 10 minutes. Fork through before serving.
9. Your rajma should be cooked by this point, garnish with chopped coriander.