[Adam Guitar Shruti]

That is a nice way to put it, though sometimes the voices are singing over one another on purpose. The trick seems to be balance, not silence, which is why so many versions go off the rails.

[Adam Guitar Shruti]

If I were testing versions, I would keep the rice constant and change only one spice group at a time. Whole spices can muddy the comparison if everything else shifts too.
Taste the steamed top layer and the bottom layer separately, if you can. The contrast is often where the answer is hiding, not in the pot as a whole.

[Adam Guitar Shruti]

That is exactly the point in practice when I have seen it work. A friend once served a version where the rice was fine but the lamb had been left too long, and the whole thing turned into polite disappointment with saffron.

[Adam Guitar Shruti]

Yes, and the aroma is often clearer the next day than it is when the lid first comes off.

That resting period seems to matter more than the number of visible cloves, at least to my taste.

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