Add in the onion, and cook until translucent, about 3-4 minutes.
Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
Add in the bell pepper, salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
Turn off the heat and let sit, covered, for five minutes before opening and serving.