Heat vegetable oil in a saucepan over medium heat.

Cook and stir minced onion for 1 minute.

Add minced garlic and cook until golden brown, about 1 minute.

Add rinsed and drained basmati rice and salt. Cook until rice starts to brown, 3 to 5 minutes.

Pour in hot water. Reduce heat to low, cover, and simmer until water has been absorbed, 20 to 25 minutes.

Place chopped carrots in a saucepan with enough water to cover.

Cook over medium-high heat for 5 minutes.

Add chopped green bell pepper and chopped red bell pepper. Cook until just tender, about 5 minutes.

Drain the carrots and bell peppers.

Combine whole kernel corn and 1 tablespoon butter in a microwave-safe bowl.

Cook in the microwave until heated through, about 2 minutes.

Soak raisins, dried cranberries, and golden raisins in a bowl of hot water until puffed up, about 10 minutes.

Drain the raisins and cranberries.

Remove rice from heat and let stand for 5 minutes.

Transfer rice to a large pot.

Add carrot-bell pepper mixture, corn, and raisin mixture. Toss to distribute.

Stir in remaining 1 tablespoon butter.