Rinse the kidney beans thoroughly and place them in a large bowl covered with plenty of water (about 2-inches above the beans). Cover the bowl and refrigerate for at least 8 hours.
Drain and rinse the kidney beans and place them in a dutch oven and cover with water (about 2-inches above the beans). Bring to a boil over medium-high heat and boil for 10 minutes.
Reduce the heat to medium-low. Place a lid on the dutch oven and simmer over medium-low heat, stirring occasionally, until beans are tender, 60 to 90 minutes.
While the beans cook MAKE THE RICE: Rinse the rice thoroughly in a fine mesh sieve under cold water. Place the rice in a bowl, cover with water and soak for 30 minutes. Drain the rice and place in a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low. Cover the pot and simmer on low for 10 minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME! Turn off the heat and let sit for 15 more minutes. DO NOT REMOVE THE LID AT ALL DURING THIS TIME EITHER!
Drain the beans reserving 1 cup of the bean water and set aside.
Place the tomatoes, onion, garlic, and ginger in a food processor and blend until pureed.
Heat the ghee in the now empty dutch oven over medium-high heat. Add the onion and tomato puree and cook, stirring often, about 5 minutes.
Stir in the paprika, cumin, coriander, turmeric, garam masala, cayenne, 3/4 tsp salt, and 1/4 tsp pepper until well combined.
Stir in the beans and reserved bean water and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the sauce begins to thicken, about 10 minutes.
Stir in the heavy cream until well combined then taste the beans and season with additional salt & pepper if necessary.
Fluff the rice with a fork and serve with the beans.
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