If it helps, I made a full batch last week.
Much prefer it to the other one.

Nice aroma, though the entire house stank of onions for days, even with all the windows open.
Not nearly as badly as KD1 though.
 
Taste wise it's very good, being in my top 3, though due to technique? I never get "the smell".
Because it uses little oil in the base, a bit more than usual is needed for cooking the main dish.

Have you done a direct duplication of all this at home yet JB?
If so, did you get the taste and as important, that smell that the take away would achieve?

Cheers.

Careful with using smoked paprika. The tiniest bit bit can be overpowering.
The one I bought from the indian supplier was much smoother than the supermarket own brand, which was utterly vile.

I have read though, that the smokiness may be obtained by pouring a drop of veg oil onto a burning charcoal in a small dish and floating this in the base (lid on), so the smoke permeates through the sauce.

You're 

Regards washing the rice, my understanding is that washing it first removes foreign matter and unwanted starch.

More importantly though, a lot of rice seemingly contains arsenic (or similar nasties) and washing it is essential in removing the soil based poisons.